Don't miss another issue…      Subscribe

Pickled Kohlrabi


Saved in 5 recipe boxes and 2 cookbooks

Yield

1

quart

Prep

10

min

Cook

30

min

Ready

3

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

Ingredients

3 each kohlrabi
peeled, sliced
*
2 large carrots
2 each garlic cloves
crushed
1 each bay leaves
*
3 large dill weed
sprigs
*
Pickling mixture
¾ cup white vinegar
cups water
3 tablespoons sugar
1 teaspoon mustard seeds
½ teaspoon dill seed
¼ teaspoon red pepper flakes
*
1 teaspoon 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: 2015-06-18

Comments

 

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?
 

Add Photo

Up to 1MB in size, .jpg format

Live Feed