Pickled kohlrabi

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 MMMMM----------------------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.