- DIFFICULTY: EASY
- 45 minutes
Ingredients
Serves: 6
Quick pickled Kohlrabi
- ½ cup white vinegar
- 1½ cups water
- 1 ½ tsp salt
- About 5 small kohlrabi, peeled and sliced thin, about ⅛-¼ " thick
- ½ tsp whole fennel seeds
- ½ tsp whole peppercorns
- 1-2 lemon peels
- ½ tsp dried rosemary
- ½ tsp coriander
- 1-2 orange peels
Method
Kohlrabi is one of those vegetables that I only discovered once I started farming. This alien looking vegetable was so beautiful to me with its bright purple bulb and tentacle like leaves, I had a feeling I was going to enjoy it. And to this day it is one of my favorite things. I chose this recipe because I don’t like to complicate my kohlrabi very much. Honestly, I usually just peel it, slice thinly, and sprinkle with some salt. This quick pickle goes just a small step beyond that. I made it two different ways and the recipe is simple so you can experiment with the flavors that you enjoy the most.
First in a small pot bring the water, vinegar, and salt to a simmer over medium heat.
Have two clean pint jars ready. Into one place:
fennel seeds, peppercorns, and lemon peels
In the other pint jar place:
dried rosemary, coriander, and orange peels
Then stack up the kohlrabi slices into both jars until they almost reach the top. Once the water/vinegar mixture has simmered, pour into the two different jars that are each filled with the spices and sliced kohlrabi, seal tightly with a lid and allow to cool to room temperature before putting into the refrigerator. I waited 24 hours until I started enjoying these crunchy treats.
~ Recipe and Photos by Meghan Feilmeier
Follow Meg on Instagram:
@meghan_moves and @meghan_feilmeier_photo
