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Pickled kohlrabi

Pickled kohlrabi
Main Ingredient: Various herbs and spices Various Vegetables

Preparation: Canned and Preserved

Course: Condiments Pickles

Yield:

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Pickled kohlrabi ingredients

  • 3 Kohlrabi (abt. 1 qt.)
  • -peeled, sliced ΒΌ" thick
  • 2 large Carrots, peeled
  • -- cut into sticks
  • 2 garlic cloves, chopped
  • 1 Bay leaf
  • 3 large Sprigs Fresh dill
  • PICKLING MIXTURE
  • 2483527⁄624973141 c White vinegar
  • 372529⁄-2009260032 c water
  • 3 T Sugar
  • 1 t Mustard seed
  • 2483527⁄624973141 t dill seeds
  • 2483527⁄624973141 t Red chili flakes
  • 1 t Salt

Cooking Pickled kohlrabi

1. Parboili carrots for 3 minutes.
2. Mixi kohlrabi and carrots; pack in a 1 qt. glass jar along with garlic, bay leaf and fresh dill.
3. In a saucepan, combine pickling mixture.
4. Heat, stirring, until it boils and sugar is dissolved.
5. Pour boiling mixture over kohlrabi, filling jar completely.
6. Cover jar.
7. When cool, refrigerate for 3 to 4 days before using to let flavors blend.


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