Pickled Kohlrabi Recipe
Yield: 1 QuartRecipe by luhu.jp
Ingredients:
3: Kohlrabi, (abt. 1 qt.) peeled, sliced 1/4" thick
2 large: Carrots, peeled - cut into sticks
2: Garlic cloves, crushed
1: Bay leaf,
3 large: Sprigs fresh dill,
PICKLING MIXTURE
3/4 cup: White vinegar,
1 1/4 cup: , Water
3 tbsp: Sugar,
1 tsp: Mustard seed,
1/2 tsp: Dill seed,
1/4 tsp: Red chili flakes,
1 tsp: Salt,
Directions:
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 Shepherds Garden Seeds Catalog, pg. 20. Posted by Cathy
Harned.
Source from luhu.jp
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 Shepherds Garden Seeds Catalog, pg. 20. Posted by Cathy
Harned.
Source from luhu.jp