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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 16 |
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From More Recipes from a Kitchen Garden – Shepherd’s Garden Seeds Ingredients:
3 kohlrabi, peeled and sliced 1/4 inch thick |
2 carrots, peeled and cut into sticks and parboiled 3 minutes |
2 garlic cloves, crushed |
1 bay leaf |
3 large sprigs fresh dill |
3/4 cup white vinegar |
1 1/4 cups water |
3 tablespoons sugar |
1 teaspoon mustard seeds |
1/2 teaspoon dill seed |
1/4 teaspoon red pepper flakes |
1 teaspoon salt |
Directions:
1. Combine kohlrabi and carrots and pack in a 1 quart glass jar along with garlic, bay leaf and fresh dill.
2. In a saucepan combine pickling mixture ingredients and heat, stirring, until it boils and sugar is dissolved.
3. Pour boiling mixture over kohlrabi and carrots, filling jar completely.
4. Cover jar. When cool, refrigerate 3-4 days before using to let flavors blend.
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