Parboil carrots for 3 minutes. Mix kohlrabi and carrots; pack in a 1 qt. 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.
