Pickled Kohlrabi Recipe
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
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.