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Pickled Kohlrabi

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. Prep
10 min.
Cook
30 min.
Ready In
3 days
1 quart
Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free
 
Metric measurements

Ingredients

3each kohlrabi peeled, sliced*
2large carrots
2each garlic clovesVideo crushed
1each bay leaf *
3large dill weed sprigs*
Pickling mixture
3/4cup white vinegar
1 1/4cups water
3tablespoons sugarVideo
1teaspoon mustard seed
1/2teaspoon dill seed
1/4teaspoon red pepper flakes *
1teaspoon salt
* not incl. in nutrient facts

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: last updated: 2014-12-16

Nutrition Facts

Serving Size 171g (6.0 oz)
Amount per Serving
Calories 695% of calories from fat
 % Daily Value *
Total Fat 0g 1%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 619mg 26%
Total Carbohydrate 5g 5%
Dietary Fiber 1g 5%
Sugars g
Protein 2g
Vitamin A 122% Vitamin C 6%
Calcium 3% Iron 2%
* based on a 2,000 calorie diet How is this calculated?

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