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Ingredientes
- 3 x Kohlrabi (abt. 1 quart.) peeled, sliced 1/4" thick
- 2 lrg Carrots, peeled cut into sticks
- 2 x Garlic cloves, crushed
- 1 x Bay leaf
- 3 lrg Sprigs fresh dill
- 3/4 c. White vinegar
- 1Â 1/4 c. ,Water
- 3 Tbsp. Sugar
- 1 tsp Mustard seed
- 1/2 tsp Dill seed
- 1/4 tsp Red chili flakes
- 1 tsp Salt
Direcciones
- Parboil carrots for 3 min. Mix kohlrabi and carrots; pack in a 1 quart.
- glass jar along with garlic, bay leaf and fresh dill.
- In a saucepan, combine pickling mix. Heat, stirring, till it boils and sugar is dissolved. Pour boiling mix over kohlrabi, filling jar completely. Cover jar. When cold, chill for 3 to 4 days before using to let flavors blend.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 686g | |
| Calories 283 | |
| Calories from Fat 16 | 6% |
| Total Fat 1.88g | 2% |
| Saturated Fat 0.24g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2449mg | 102% |
| Potassium 709mg | 20% |
| Total Carbs 59.8g | 16% |
| Dietary Fiber 6.3g | 21% |
| Sugars 45.43g | 30% |
| Protein 3.3g | 5% |
