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.
1/2 cup white vinegar
1 1/2 cups water
1 1/2 tsp salt
about 5 small kohlrabi, peeled and sliced thin, about 1/8-1/4 inch thick
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:
1/2 tsp whole fennel seeds
1/2 tsp whole peppercorns
1-2 lemon peels
In the other pint jar place:
1/2 tsp dried rosemary
1/2 tsp corriander
1-2 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