Pickled Kohlrabi

 

Pickling Mixture

3/4 c white vinegar

1 1/4 c water

3 Tablespoons sugar

1 teaspoon salt

1/2 teaspoon dill seed

1 teaspoon mustard seed

1/4 teaspoon red chili flakes

 

Peel and slice 3 kohlrabi, 1/4 inch thick. Peel one carrot and slice into thin sticks. Parboil the carrot briefly (should yield to a fork but not be soft). Place raw kohlrabi, carrot, 2 crushed garlic cloves, 1 bay leaf, and a sprig of fresh dill into a quart canning jar. Heat pickling mixture to boiling and pour over the vegetable mixture in the jar, filling the jar completely. Let cool, then refrigerate for 3-4 days before use. Will keep for several weeks in the refrigerator.