Quick Pickled Kohlrabi: 2 ways


Serves: 6
Quick pickled Kohlrabi


Two mason jars filled with Pickled Kohlrabi. Recipe by Meghan Feilmeier with Taproot Farm, PA.

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.

Sliced purple kohlrabi on a cutting board. Grown at Taproot Farm, PA.

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

Fennel seeds, peppercorns, and lemon peels in a Mason Jar for pickling Kohlrabi.

In the other pint jar place:

dried rosemary, coriander, and orange peels

Rosemary, coriander, and orange peels in a Mason Jar for pickling Kohlrabi.

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

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