Pickled Kohlrabi

  • 3 kohlrabi, peeled and sliced ¼ in. thick
  • 2 carrots cut into sticks and parboiled 3 min.
  • 2 cloves garlic, crushed
  • 1 bay leaf
  • 3 sprigs fresh dill

Pickling Mixture

  • ¾ cup white vinegar
  • 1 ¼ cups water
  • 3 Tbs. sugar
  • 1 tsp. mustard seed
  • ½ tsp. dill seed
  • ¼ tsp. red pepper flakes
  • 1 tsp. salt

Combine the carrots and kohlrabi and pack into a 1 quart har along with the garlic, bay leaf, and fresh dill.  In a sauce pan combine pickling mixture ingredients and bring to a boil.  Pour boiling mixture over the kohlrabi and carrots filling the jar completely.  Cover the jar.  When cool, refrigerate for 3-4 days before using to allow the flavors to blend.

From More Recipes from a Kitchen Garden by Renee Shepherd and Fran Raboff.

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