Kohlrabi

Pickled Kohlrabi & Carrots

3 kohlrabi, peeled, sliced 1/4-inch 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 tablespoons sugar
1 teaspoon mustard seed
1/2 teaspoon dill seed
1/4 teaspoon red chili flakes
1 teaspoon salt

Parboil carrots for 3 minutes. Mix kohlrabi and carrots; pack in a 1 quart 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, cool, and chill 3 to 4 days before using to let flavors blend.

Makes 1 quart.

From fooddownunder.com.

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