Mary & Martha's Kitchen Recipe

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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 ------------------------------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.

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<h1>Pickled Kohlrabi</h1> <h2>Recipe</h2><p> <P>3 Kohlrabi (abt. 1 qt.) <P>-peeled, sliced 1/4" thick 2 lg Carrots; peeled <P>-- cut into sticks 2 Garlic cloves; crushed <P>1 Bay leaf <P>3 lg Sprigs fresh dill <P>------------------------------PICKLING MIXTURE------------------------------ 3/4 c White vinegar <P>1 1/4 c ;Water <P>3 tb Sugar <P>1 ts Mustard seed <P>1/2 ts Dill seed <P>1/4 ts Red chili flakes <P>1 ts Salt <P>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. <div><a href='http://www.maryandmarthaskitchen.com/Pickled_Kohlrabi/28396/' title='Pickled Kohlrabi Recipe'>Pickled Kohlrabi Recipe</a></div>

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