Pickling is one of the best ways to preserving seasonal produce. And this pickled kohlrabi recipe is so easy, you can have a batch ready in no time!
Kohlrabi is a crisp, flavorful vegetable that pairs well with just about anything. I like to serve mine as a simple side dish or add them to salads and sandwiches for extra crunch.
This pickled kohlrabi recipe is adapted from my mother’s famous dill pickle recipe. I’ve swapped out the cucumbers for kohlrabi, and added a few extra spices to give them an extra zing. They are the perfect balance of sweet and sour, and they get better with age! If you’re new to pickling, this is the perfect recipe to start with. So let’s get started!
What You’ll Need:
-1 pound kohlrabi, peeled and sliced into 1/4-inch thick rounds
-1/2 cup white vinegar
-1/2 cup water
-1/4 cup sugar
-1 tablespoon sea salt
-1 teaspoon mustard seed
-1 teaspoon peppercorns
-3 cloves garlic, peeled and smashed
-2 sprigs fresh dill weed
Mason jar with lid (I like to use a pint-sized jar)
The pickling process removes the natural bitterness of the kohlrabi, leaving behind a crisp and slightly sweet flavor. To pickle kohlrabi, start by trimming the leaves and cutting the root into thin slices. Next, add the kohlrabi slices to a Mason jar or other airtight container. For the pickling juice, mix equal parts vinegar and water, and add enough to cover the kohlrabi slices. You can also add flavorings like garlic cloves, peppercorns, or dillweed. Seal the jar tightly and refrigerate for at least 24 hours before serving.
Enjoy your pickled kohlrabi as an appetizer, side dish, or addition to salads and sandwiches.