Pickled Kohlrabi
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Saved in 5 recipe boxes and 2 cookbooks
Saved in 5 recipe boxes and 2 cookbooks
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Metric measurements
* Nutrition Facts
Ingredients
| 3 | each | kohlrabi | peeled, sliced* |
| 2 | large | carrots | |
| 2 | each |
garlic cloves |
crushed |
| 1 | each | bay leaf | * |
| 3 | large | dill weed | sprigs* |
| Pickling mixture | |||
| 3/4 | cup | white vinegar | |
| 1 1/4 | cups | water | |
| 3 | tablespoons |
sugar |
|
| 1 | teaspoon | mustard seed | |
| 1/2 | teaspoon | dill seed | |
| 1/4 | teaspoon | red pepper flakes | |
| 1 | teaspoon | salt | |
Directions
Parboil carrots for 3 minutes.
Mix kohlrabi and carrots; pack in a 1 quart glass jar along with garlic, bay leaf and fresh dill.
In a saucepan, combine pickling mixture.
Heat, stirring, until it boils and sugar is dissolved.
Pour boiling mixture over kohlrabi, filling jar completely.
Cover jar. When cool, refrigerate for 3 to 4 days before using to let flavors blend.
First published: 1996-01-27 last updated: 2012-03-31
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