Pickled Kohlrabi - cooking recipe

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
Pickling mixture
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

Preparation

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.