| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Canning, Harned 1994, Herb/spice, Pickles, Vegetables | 1 | Quart | |
INGREDIENTS
| 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 |
INSTRUCTIONS
PICKLING MIXTURE 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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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