Pickled Kohlrabi


  • 3 kohlrabi, peeled and sliced 1/4-inch thick
  • 2 large carrots, peeled, cut into sticks and parboiled for 3 minutes
  • 2 cloves garlic, crushed
  • 1 bay leaf
  • 3 large sprigs fresh dill
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


Combine kohlrabi and carrots; pack into 1-quart glass jar along with garlic, bay leaf and fresh dill. In saucepan, combine pickling mixture ingredients and heat, stirring constantly, until mixture boils and sugar is dissolved. Pour boiling mixture over kohlrabi and carrots, filling jar completely. Place lid on jar and allow to cool completely at room temperature. When cool, refrigerate for 3 to 4 days to let flavors blend before using. Yields