Pickled Kohlrabi

Since I had never done anything with kohlrabi except peel, slice and eat, I was more than a little challenged when Larry and Edie decided to include this weird looking vegetable in their garden this year.

While searching the few sites online about kohlrabi I came across www.grit.com that is wonderful. All of my information and the recipe is from there. I'm very impressed.

This curious member of the Brassica genus and the Brassicaceae (or Cruciferae) family dates back to 1554 in Italy. Its name is a combination of the German words for cabbage and turnip. Despite its long history, kohlrabi has never quite caught on in the United States. On the other hand, northern Europeans have long, appreciated this vegetable. Kohlrabi is popular in Japan, China and Southeast Asia.

Kohlrabi is crisp, crunchy, and full of vitamins and powerful anti-cancer capabilities.

These got two thumbs-up from my family. Look for kohlrabi at your local farmers market or grocery.

Pickled Kohlrabi
1 quart

3 kohlrabi, peeled and sliced 1/4-inch thick
2 large carrots, peeled, cut into stocks 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 a saucepan, combine pickling mixture ingredients and heat, stirring constantly, until mixture boils and sugar dissolves.

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.