Posted by Gargantua on November 3, 2007 at 12:09 am
· Under Canning
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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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