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Pickled Kohlrabi

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Recipe

 

Yield

1 quart

Prep

10 min

Cook

30 min

Ready

3 days
Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free

Ingredients

Amount Measure Ingredient Features
3 each kohlrabi
peeled, sliced
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2 large carrots
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2 each garlic cloves
crushed
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1 each bay leaves
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3 large dill weed
sprigs
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Pickling mixture
¾ cup white vinegar
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1 ¼ cups water
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3 tablespoons sugar
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1 teaspoon mustard seeds
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½ teaspoon dill seed
¼ teaspoon red pepper flakes
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1 teaspoon salt
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Ingredients

Amount Measure Ingredient Features
3 each kohlrabi
peeled, sliced
* Camera
2 large carrots
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2 each garlic cloves
crushed
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1 each bay leaves
* Camera
3 large dill weed
sprigs
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Pickling mixture
177 ml white vinegar
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296 ml water
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45 ml sugar
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5 ml mustard seeds
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2.5 ml dill seed
1.3 ml red pepper flakes
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5 ml salt
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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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 171g (6.0 oz)
Amount per Serving
Calories 695% 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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