|1/4||teaspoon||red pepper flakes||*|
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: 2013-10-28
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