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Pickled Kohlrabi , Carrots and Daikon


3 kohlrabi, peeled, sliced 1/4-inch thick
2 large carrots, peeled, cut into sticks
2-3 medium sized Daikon radishes
2 garlic cloves, crushed

Pickling mixture
3/4 cup white vinegar
1 1/4 cup water
3 tablespoons sugar
1 teaspoon mustard seed
1/2 teaspoon dill seed
1/4 teaspoon red chili flakes
1 teaspoon salt


  1. Parboil carrots for 3 minutes.
  2. Mix kohlrabi , daikon and carrots; pack in a 1 quart glass jar along with garlic.
  3. In a saucepan, combine pickling mixture. Heat, stirring, until it boils and sugar is dissolved.
  4. Pour boiling mixture over kohlrabi, filling jar completely.
  5. Cover, cool, and chill 3 to 4 days before using to let flavors blend.

Makes 1 quart.