Parboil carrots for 3 minutes. Mix kohlrabi and carrots; pack in a 1 litre glass jar along with garlic, bay leaf and fresh dill. In a saucepan, combine pickling mixture. Heat, stirring, until it boils and sugar is dissolved. Pour boiling mixture over kohlrabi, filling jar completely. Cover jar. When cool, refrigerate for 3 to 4 days before using to let flavors blend. From 1994 Shepherd's Garden Seeds Catalog, pg. 20.