| 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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