PICKLED KHOLRABI

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INGREDIENTS

3 kohlrabi, peeled and sliced
1/4-inch thick
2 large carrots, peeled, cut  into sticks
2
cloves garlic, crushed
1 bay  leaf

Pickling mixture:
3/4 cup white vinegar
1 1/4 cups water
3 tablespoons
sugar
1  teaspoon mustard seed
1 teaspooN corriander seed
1/4 teaspoon red pepper flakes
1 teaspoon salt

 Combine kohlrabi and carrots; pack into 1-quart glass jar along
with garlic and bay leaf.
In saucepan, combine pickling mixture ingredients
and heat, stirring  constantly, until mixture boils and sugar is dissolved. 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

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