Pressure Canning Kohlrabi Recipes

PICKLED KOHLRABI

Pickled Kohlrabi image

Make and share this Pickled Kohlrabi recipe from Food.com.

Provided by dicentra

Categories Vegetable

Time 30m

Yield 1 quart

Number Of Ingredients 12

Ingredients

3 kohlrabi, peeled and sliced 1/4 inch thick
2 carrots, peeled and cut into sticks and parboiled 3 minutes
2 garlic cloves, crushed
1 bay leaf
3 large sprigs fresh dill
3/4 cup white vinegar
1 1/4 cups water
3 tablespoons sugar
1 teaspoon mustard seeds
1/2 teaspoon dill seed
1/4 teaspoon red pepper flakes
1 teaspoon salt

Steps:

Combine kohlrabi and carrots and pack in a 1 quart glass jar along with garlic, bay leaf and fresh dill.
In a saucepan combine pickling mixture ingredients and heat, stirring, until it boils and sugar is dissolved.
Pour boiling mixture over kohlrabi and carrots, filling jar completely.
Cover jar. When cool, refrigerate 3-4 days before using to let flavors blend.

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Slice your kohlrabi into ½-inch thick slices, then stack, and cut into ½-inch thick batons. Place them in a clean canning jar.
In a non-reactive saucepan, bring the water, vinegar, salt, and sugar to a boil, and simmer for one minute or until the sugar and salt are dissolved. Remove from heat and add the garlic and peppercorns.
Pour the hot liquid including the garlic and peppercorns over the kohlrabi. Let cool to room temperature, then cover and refrigerate.

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