Title: Pickled Kohlrabi
Categories: Canning Herb Pickle Vegetable
Yield: 1 Quart

3		Kohlrabi (abt. 1 qt.) peeled, sliced 1/4" thick
2	lg	Carrots; peeled - cut into sticks
2		Garlic cloves; crushed
1		Bay leaf
3	lg	Sprigs fresh dill
PICKLING MIXTURE
3/4	c	White vinegar
1 1/4	c	;Water
3	tb	Sugar
1	ts	Mustard seed
1/2	ts	Dill seed
1/4	ts	Red chili flakes
1	ts	Salt

Parboil carrots for 3 minutes. Mix kohlrabi and carrots; pack in a 1 qt. 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.

From 1994 Shepherd's Garden Seeds Catalog, pg. 20. Posted by Cathy Harned.

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