Search
by Ingredient

Pickled Kohlrabi

StarStarStarHalf starEmpty star

Submitted by bridgie

YIELD

1 quart

PREP

10 min

COOK

30 min

READY

3 days

Ingredients

3 3
EACH EACH KOHLRABI
peeled, sliced *
2 2
LARGE LARGE CARROTS
2 2
EACH EACH GARLIC CLOVES
crushed
1 1
EACH EACH BAY LEAVES *
3 3
LARGE LARGE DILL WEED
sprigs *
Pickling mixture
¾ 177
CUP ML WHITE VINEGAR
1 ¼ 296
CUPS ML WATER
3 45
TABLESPOONS ML SUGAR
1 5
TEASPOON ML MUSTARD SEEDS
½ 2.5
TEASPOON ML DILL SEED
¼ 1.3
TEASPOON ML RED PEPPER FLAKES
1 5
TEASPOON ML 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.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 171g (6.0 oz)
Amount per Serving
Calories 69 5% 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?
Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free
 

Email this recipe