Pickled Kohlrabi recipe,Food
| Pickled Kohlrabi | |
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| Category | Canning and Preserving |
| Total Hits | 249 |
| Rating |  | voted : 0 times |
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| The 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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