|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 1g||2%|
|Saturated Fat 0g||1%|
|Total Carbohydrate 93g||34%|
|Dietary Fiber 35g||126%|
|Total Sugars 52g|
|Vitamin C 629mg||3,144%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Kohlrabi is a delicious, crunchy vegetable that has a mild cabbage flavor and is firm in texture, like broccoli stems or turnip. In fact, its name actually means "cabbage turnip" in German. It works really well for pickling or shaving into salads. You can eat this pickled kohlrabi as soon as one hour after pickling, but it also stays nice and crisp kept in the refrigerator for up to 2 weeks after pickling.
Serve it alongside your favorite hot dog and hamburger toppings, or eat it right out of the jar. You can easily double or triple this recipe depending on the size of your kohlrabi bulb.
2 pounds kohlrabi
2 cups white vinegar
2 cups water
2 tablespoons sugar
2 tablespoons kosher salt
2 tablespoons ginger, shredded or sliced
1 clove garlic, thinly sliced
1 teaspoon black peppercorns
2 red chiles
Steps to Make It
Gather the ingredients.
Wash 2 wide-mouth, 16-ounce mason jars with lids with hot, soapy water and dry thoroughly.
Wash and scrub the kohlrabi thoroughly. Cut off the leaves and set them aside (we’ve got tips on how to use the leaves below).
Peel the kohlrabi until most of the green, outer layer is gone. Remove the firm part that was at the base of the stems of leaves.
Cut the kohlrabi into slices and then into matchsticks. You can cut them into cubes or thicker sticks if you prefer. It will not change the outcome of the pickling process. Set the kohlrabi aside.
Add the white vinegar, water, sugar, and salt to a small saucepan. Heat over medium-high heat, stirring frequently until the sugar and salt dissolve, and the mixture is boiling or nearly boiling.
Add the sticks of kohlrabi to two pint-sized canning jars. Divide the ginger, garlic, peppercorns, and chiles amongst the two jars.
Pour the vinegar solution into each jar to the bottom of the lip where the lid will sit. Screw the lid on tightly and leave on the counter for 10 to 15 minutes. Then relocate to the refrigerator and let sit for at least one hour. Or you can store for up to 2 weeks.
Enjoy these crispy, crunchy pickles on your favorite salad or straight out of the jar.
How to Store
Store the pickled kohlrabi right in the canning jar. Make sure the lid is firmly on top and that it is stored in the refrigerator.
This is not a recipe for regular canning, so the vegetables must be refrigerated.
They can be stored in the refrigerator for up to 2 weeks.
How to Serve
- Serve these crunchy pickles as part of a coleslaw. Add in some shredded carrots and shredded cabbage and a little of the brining liquid.
- Chop them up into a fine dice and serve as a relish for burgers or hot dogs.
- Add to a martini. Add a few sticks of the pickled kohlrabi and a bit of the brining liquid to your favorite dirty martini recipe.
How to Use the Greens
Kohlrabi greens are similar to other, more popular greens. They can be sauteed as you would Swiss chard or spinach and added to your favorite dishes in place of those more regularly seen greens.