• 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.