Pickled Kohlrabi: A Simple Way to Bring Crunch to Your Table

Hey there, dear food lover! Today we’re diving into the wonderful world of pickling, and I’m excited to share one of my favorite recipes: Pickled Kohlrabi! If you haven’t experienced the delightful crunch of pickled kohlrabi yet, you’re in for a treat. Whipping up this tangy, crunchy goodness creates not just a fantastic condiment but also lovingly preserves the flavors of this unique vegetable.

A Trip Down Memory Lane

Let me take you back to a summer spent in my grandmother’s garden. She had this magical ability to make vegetables shine, and one year she introduced me to kohlrabi. It was unlike anything I had tasted before — crunchy and slightly sweet, with a hint of radish, it stole my heart. We’d often find ourselves in her kitchen, her recipes as old as the garden itself, bursting with memories.

That summer, she taught me the art of pickling. We’d spend afternoons gathering fresh vegetables, washing them with care, and chatting about everything from family stories to life lessons. The air would fill with the scent of vinegar and spices as jars of pickled veggies lined her kitchen counter, awaiting their moment to shine on the dinner table.

Now, every time I pickle kohlrabi, I’m reminded of those cherished moments. It’s amazing how food can connect us to our past, isn’t it? So, let’s roll up our sleeves and create something that not only celebrates this beautiful vegetable but also invites a little nostalgia into our kitchens.

Ingredients You’ll Need

Here’s a simple list of what you need to create this delightful pickled kohlrabi. Let’s break it down:

• Kohlrabi: The star of the show! This crunchy vegetable comes in green or purple varieties. If kohlrabi isn’t your thing, you can substitute it with radishes or carrots.

• Vinegar (white or apple cider): This provides the tang. White vinegar gives you a sharper taste, while apple cider vinegar adds a hint of sweetness. Choose which one fits your palate!

• Water: Essential for diluting the vinegar and creating a balanced brine.

• Sugar: This offsets the acidity of the vinegar while enhancing the overall flavor. You can use honey or maple syrup for a natural twist.

• Salt: A must for pickle brines. It’s essential for flavor and aids in preservation. Sea salt or kosher salt works beautifully.

• Spices: Here’s where you can get creative! Mustard seeds, peppercorns, and dried dill are my top picks, but feel free to add garlic or chili flakes for an extra kick!

Step-by-Step Instructions

Now that we have our ingredients gathered, let’s dive into making our pickled kohlrabi! Follow these easy steps:

1. Prepare the Kohlrabi:

   • Start by peeling the kohlrabi. Its thick skin can be rough, so don’t be shy! Use a vegetable peeler and remove the outer layer.
   • Once peeled, slice the kohlrabi into matchsticks or rounds — whatever fits your fancy! The thinner the slices, the quicker they pickle.

   Chef Tip: If your knife skills are a little rusty (pun intended), just use a mandoline for uniform slices!

2. Make the Brine:

   • In a medium saucepan, combine equal parts vinegar and water. For every cup of liquid, add 1-2 tablespoons of sugar (depending on your sweetness preference) and 1 tablespoon of salt.
   • Toss in a generous sprinkle of your chosen spices (mustard seeds, peppercorns, dried dill) into the mix.

   Little Hack: If you like a bit of garlic, throw in a couple of smashed cloves while you heat the brine!

3. Heat the Mixture:

   • Bring the mixture to a gentle boil over medium heat, stirring occasionally to dissolve the sugar and salt.
   • Once dissolved, remove it from heat and let it cool slightly.

4. Jar It Up:

   • Pack your prepared kohlrabi into clean, sterilized jars. Leave a little space at the top.
   • Pour the warm brine over the veggies, ensuring everything is submerged. You may need to tap the jars lightly on a counter to release air bubbles.

   Chef’s Insight: A small piece of parchment or wax paper can help keep the veggies submerged if they tend to float!

5. Seal and Store:

   • Seal the jars tightly and allow them to cool to room temperature before popping them into the fridge.
   • Let them sit for at least 24 hours before digging in (the longer, the better!).

Serving Suggestions

Now that we’ve created our delicious pickled kohlrabi, how can we serve it? Here are a few crowd-pleasing ideas:

• As a Snack: Enjoy them straight from the jar! They make for a tangy, crunchy snack that’s hard to resist.

• On Charcuterie Boards: These bright, pickled delights are gorgeous on a cheese board, adding a nice contrast to rich cheeses and cured meats.

• In Salads: Toss them into fresh salads for a zesty crunch. They’re especially tasty on a mixed greens salad with a honey vinaigrette.

• As Tacos Topping: Add a layer of pickled kohlrabi to your favorite tacos. The acidity cuts through the richness of meats beautifully.

Recipe Variations

Want to get creative with your pickled kohlrabi? Here are a few variations to inspire your kitchen journey:

1. Spicy Pickled Kohlrabi: Add sliced jalapeños or red pepper flakes to the brine for a fiery kick.

2. Sweet and Sour: Increase the sugar for a sweeter pickling brine or add sliced apples for a fruity twist.

3. Herb-Infused: Toss in fresh herbs like dill, basil, or thyme right before sealing the jars for an aromatic experience.

4. Garlic Lovers: For an extra infusion of flavor, incorporate cloves of garlic into the brine. You won’t regret the punch it gives to your pickles!

5. Turmeric Touch: A teaspoon of turmeric can add beautiful color and a unique flavor to your pickles!

Chef’s Notes

Pickling is such a personal and creative process! I’ve tried these recipes in various styles, and it’s fascinating how a switch in spices or the addition of a new ingredient can completely transform the dish. Share your adventures with pickling too! And remember, don’t stress too much about being perfect — cooking (and pickling) is an art, not a science!

Pickled kohlrabi has found its way into family meals and gatherings over the years, celebrated not only for its taste but also for the joy it brings. I fondly remember my grandmother’s golden spirit as we cracked open another jar, sharing laughter and stories over her table. Those memories infuse each jar I make today with love and nostalgia.

FAQs and Troubleshooting

Q: How long does pickled kohlrabi last in the fridge?
A: Properly sealed and refrigerated, pickled kohlrabi can last for up to 3-4 weeks. But let’s be real, they might not last that long because they’re so delicious!

Q: Can I use other vegetables for pickling?
A: Absolutely! Carrots, radishes, and cucumbers are excellent picks. Just adjust the brining time according to the vegetable.

Q: My pickles taste too salty. What should I do?
A: If you find them a bit salty, you can add a little more sugar to balance the flavors. Alternatively, you can always dilute them with a little more water and vinegar.

Q: Can I pressure-can pickled kohlrabi for long-term storage?
A: Although pressure canning is great for many foods, pickles are generally water-bath canned due to their acidity. This keeps them tart and safe for longer!

Nutritional Info

Pickled kohlrabi is not just a burst of flavor but also a fun way to add crunch and nutrients to your diet! Here are some quick stats per serving (1/4 cup):

• Calories: Approximately 30
• Protein: 1g
• Carbohydrates: 7g
• Fiber: 3g
• Sugar: 2g (from added sugar, can vary with recipe)

Closing Thoughts

Alright, friends, it’s time to get pickling! There’s nothing quite as satisfying as creating something homemade that promises to add a zing to your meals. Whether you enjoyed my grandmother’s stories or just the thought of your own kitchen memories, remember that food has a lovely way of connecting us. So grab your kohlrabi, roll up those sleeves, and let’s bring a little flavor (and maybe some nostalgia) into your home!

Until next time, keep cooking simple, and enjoy every moment in the kitchen! 🍲✨

— Nina

Pickled Kohlrabi

Print Recipe

A simple and tangy recipe for pickling kohlrabi, bringing crunch and flavor to your table.

• Author: harperellington
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Condiment
• Method: Pickling
• Cuisine: American
• Diet: Vegan

Ingredients

Scale 1x2x3x

• 1 medium Kohlrabi, peeled and sliced
• 1 cup Vinegar (white or apple cider)
• 1 cup Water
• 1–2 tablespoons Sugar
• 1 tablespoon Salt
• Spices (mustard seeds, peppercorns, dried dill, optional garlic or chili flakes)

Instructions

1. Prepare the kohlrabi by peeling and slicing into matchsticks or rounds.
2. Make the brine by combining vinegar, water, sugar, and salt in a saucepan, adding chosen spices.
3. Heat the mixture over medium heat until it boils and sugar/salt dissolve.
4. Jar the sliced kohlrabi into sterilized jars and pour the warm brine over them.
5. Seal the jars and let cool to room temperature before refrigerating for at least 24 hours.

Notes

Pickled kohlrabi can last in the fridge for 3-4 weeks. Try adding jalapeños for a spicy kick or garlic for added flavor.

Nutrition

• Serving Size: 1/4 cup
• Calories: 30
• Sugar: 2g
• Sodium: 400mg
• Fat: 0g
• Saturated Fat: 0g
• Unsaturated Fat: 0g
• Trans Fat: 0g
• Carbohydrates: 7g
• Fiber: 3g
• Protein: 1g
• Cholesterol: 0mg

Keywords: pickled kohlrabi, pickling recipes, healthy snacks