Recipe: Kohlrabi Pickles

from the Huffington Post

This recipe makes one quart of pickles.


4 small kohlrabi

2 large carrots

2 T salt

1 C white vinegar

1 C water

2 T sugar

1 1/2 t pickling or kosher salt

3 garlic cloves, roughly chopped

1 t dill seeds

1/2 t brown mustard seeds

2 dried chili de arbol

6 black pepper corns, crushed

Start by peeling and slicing the kohlrabi.
Place in a colander and salt with 2 T salt.
Allow the kohlrabi to sit for an hour.
In the mean time peel your carrots and cut into sticks.
Combine all other ingredients in a sauce pan.
When kohlrabi is done draining, rinse and pack with carrots into a quart jar.
Boil remaining ingredients until all of the salt and sugar are dissolved and pour over carrots and kohlrabi.
Cover and allow to cool on the counter then refrigerate.
Let this sit in the fridge for two days before jumping in.

Support our work by volunteering or making a donation.