In the garden, the KohlRabi is coming out swell--- now to preserve it for a while longer. I found this recipe at Recipe Land .com of course I had to make my little changes to go with what I grow!Ingredients
3 each kohlrabi peeled, sliced (I used 2)
2 large carrots Or I used 6 "baby" Carrots- I grow thumbelina and little finger
2 each garlic cloves crushed
1 each bay leaf
3 large dill weed sprigs
Pickling mixture
3/4 cup white vinegar
1 1/4 cups water
3 tablespoons sugar
1 teaspoon mustard seed
1/2 teaspoon dill seed
1/4 teaspoon red pepper flakes
1 teaspoon salt
Directions
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 jar. When cool, refrigerate for 3 to 4 days before using to let flavors blend
