Cut the kohlrabi into approx. 3 cm cubes, slice the carrots, cut the squash into sticks approx. 1 cm wide. Place the water and all the other ingredients up to and including the pepper in a pan and bring to the boil, add the vegetables and the garlic, cook for approx. 4 mins. Transfer the vegetables to the preserving jar, pour the boiling hot liquid over the vegetables to just below the rim. Seal the jar immediately, allow to cool on an insulating surface.