If you can boil water, you can make pickles! Delicious pickles!
More Recipes from a Kitchen Garden, by Renee Shepherd and Fran Raboff
Ingredients
Main Ingredients
2 Kohlrabi, peeled and sliced 1/4 inch thick
2 carrots, peeled, cut into sticks and parboiled 3 minutes (carrots are optional)
2 cloves Garlic, or 4-6 Garlic Scapes cut about 2” long
Pickling Mixture
1 Bay Leaf
1/2 bunch fresh Dill, about 3 large sprigs (or 1-1/2 tsp dried Dill Weed)
Pickling Mixture
3/4 C White Vinegar
1-1/4 C Water
3 Tbsp Sugar
1 tsp Mustard Seed
1/2 tsp Dill Seed
1/4 tsp Red Pepper Flakes (optional)
1 tsp Salt
Directions
Combine kohlrabi and carrots and pack a 1 quart glass jar along with the garlic, bay leaf, and fresh dill.
In a saucepan, combine the pickling mixture ingredients and heat, stirring, until boiling and sugar dissolves.
Pour boiling mixture over kohlrabi and carrots, filling jar completely. Cover jar with lid.
When cool, refrigerate for 3-4 days to let flavors blend.
Enjoy!
Variations
Fresh dill is usually available spring and fall, but what to do in summer and winter? Dried dill is the obvious substitute, but also consider trying one of these summer flavors:
Tarragon
Garlic
Oregano
Thyme
Rosemary
Mint
Basil