3cupskohlrabi(peeled and cut into spears or rounds)
2mediumcarrots(peeled and cut into sticks or rounds)
1clovegarlic
1wholebay leaf
¾cupswhite vinegar
1 ¼cupwater
3tablespoonssugar
1tablespoonpickling spice
1teaspoonsalt
¼teaspoonred pepper flake
Instructions
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 ¼" 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 ¼" line. Store in refrigerator for 3-4 days before serving. Or process the jar for 10 minutes in a water bath canner.
Notes
This makes one quart jar which can be stored in the refrigerator. For long term storage, process in a water bath canner per the instructions here.