Spicy kohlrabi and carrot pickles offer a delightful alternative to traditional cucumber pickles.
- 3 cups kohlrabi peeled and cut into spears or rounds
- 2 medium carrots peeled and cut into sticks or rounds
- 1 clove garlic
- 1 whole bay leaf
- 3/4 cups white vinegar
- 1 1/4 cup water
- 3 tablespoons sugar
- 1 tablespoon pickling spice
- 1 teaspoon salt
- 1/4 teaspoon red pepper flake
Prepare kohlrabi and carrots. Peel and cut into sticks. If kohlrabi are small you can cut into rounds instead.
Pack vegetables, garlic clove and bay leaf into a sterilized quart size mason jar. If you are sealing the jars, fill to the 1/4" line.
In a small saucepan bring remaining ingredients to a boil. Boil until sugar and salt have dissolved.
Pour liquid over vegetables up to the 1/4" line. Store in refrigerator for 3-4 days before serving. Or process the jar for 10 minutes in a water bath canner.