Pickled Kohlrabi: A Crunchy, Tangy Delight

I remember the first time I encountered kohlrabi. It was at a local farmer’s market, and its strange, almost otherworldly appearance intrigued me. The vendor, a kind, weathered woman with dirt under her fingernails, explained that it was a type of cabbage, and suggested pickling it. Skeptical but curious, I tried her sample. The bright, tangy crunch was a revelation! It was unlike any pickle I’d ever had, and I’ve been experimenting with kohlrabi pickles ever since, trying to recapture that moment of discovery.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 3 days 30 minutes (includes pickling time)
• Yields: Approximately 1 quart
• Dietary Type: Vegan, Gluten-Free

Ingredients

• 3 kohlrabi, peeled and sliced 1/4 inch thick
• 2 carrots, peeled and cut into sticks and parboiled 3 minutes
• 2 garlic cloves, crushed
• 1 bay leaf
• 3 large sprigs fresh dill

Pickling Mixture

• 3⁄4 cup white vinegar
• 1 1⁄4 cups water
• 3 tablespoons sugar
• 1 teaspoon mustard seeds
• 1⁄2 teaspoon dill seed
• 1⁄4 teaspoon red pepper flakes
• 1 teaspoon salt

Equipment Needed

• 1 quart glass jar with lid
• Saucepan
• Measuring cups and spoons
• Knife
• Cutting board

Instructions

1. Prepare the vegetables: Peel the kohlrabi and slice it into 1/4 inch thick pieces. It’s easiest to cut off the top and bottom first to create a stable base. Peel the carrots and cut them into sticks.
2. Parboil the carrot sticks: In a small saucepan, bring water to a boil and add the carrot sticks. Cook for exactly 3 minutes. This helps soften them slightly and allows them to absorb the pickling flavors better. Drain the carrots and set aside.
3. Prepare the jar: Ensure a 1-quart glass jar and lid are clean and sterilized. This is important to prevent spoilage. You can sterilize the jar by boiling it in water for 10 minutes, or by running it through a hot cycle in your dishwasher.
4. Pack the jar: Combine the sliced kohlrabi and parboiled carrot sticks. Pack them tightly into the sterilized 1-quart glass jar. Make sure to leave about 1/2 inch of headspace at the top.
5. Add aromatics: Tuck the crushed garlic cloves, bay leaf, and fresh dill sprigs among the vegetables in the jar. Distribute them evenly for optimal flavor infusion.
6. Make the pickling mixture: In a saucepan, combine the white vinegar, water, sugar, mustard seeds, dill seed, red pepper flakes, and salt.
7. Heat the pickling mixture: Place the saucepan over medium heat and bring the mixture to a boil, stirring constantly until the sugar is completely dissolved. This ensures the flavors are well-integrated and the pickling process begins effectively.
8. Pour the brine: Carefully pour the boiling pickling mixture over the kohlrabi and carrots in the jar, filling it completely. Make sure all the vegetables are submerged in the brine. If necessary, use a clean utensil to gently press down on the vegetables to release any trapped air bubbles.
9. Seal and cool: Cover the jar tightly with the lid. Allow the jar to cool completely at room temperature. This initial cooling period is crucial for the pickling process to begin.
10. Refrigerate: Once cooled, refrigerate the jar for at least 3-4 days before using. This allows the flavors to meld and develop fully, resulting in a more flavorful and complex pickle.

Expert Tips & Tricks

• Spice it up: If you like a bit more heat, add a pinch or two more of red pepper flakes to the pickling mixture.
• Use fresh dill: The flavor of fresh dill is far superior to dried dill in this recipe. Don’t skimp on it!
• Ensure proper sterilization: Properly sterilized jars are crucial for long-term storage and preventing spoilage.
• Experiment with vegetables: Feel free to add other vegetables to the mix, such as sliced onions, bell peppers, or even green beans. Just adjust the quantities accordingly.
• Brine Flavor Boost: For a deeper flavor, consider adding a few black peppercorns or a star anise to the pickling brine.
• Vinegar Variety: While white vinegar provides a classic tang, apple cider vinegar can add a subtle sweetness and complexity.

Serving & Storage Suggestions

These pickled kohlrabi and carrots are delicious straight from the jar as a crunchy, tangy snack. They are also a wonderful addition to cheese and charcuterie boards. Serve them alongside sandwiches, burgers, or grilled meats for a refreshing counterpoint to richer flavors.

To store, keep the pickled kohlrabi in the refrigerator. They will keep for several weeks, even a couple of months, as long as the vegetables remain submerged in the brine. If you notice any signs of spoilage (cloudy brine, unusual odor), discard them immediately. It’s not recommended to freeze pickled vegetables, as this can significantly alter their texture.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	60 kcal	3%
Total Fat	0.2 g	0%
Saturated Fat	0 g	0%
Cholesterol	0 mg	0%
Sodium	350 mg	15%
Total Carbohydrate	14 g	5%
Dietary Fiber	2 g	7%
Sugars	8 g	N/A
Protein	1 g	2%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Sweet Pickles: For a sweeter pickle, increase the amount of sugar in the pickling mixture to 1/2 cup.
• Spicy Pickles: Add a sliced jalapeno pepper or a pinch of cayenne pepper to the jar for a fiery kick.
• Herbed Pickles: Experiment with different herbs, such as thyme, rosemary, or oregano, in addition to or in place of the dill.
• Vinegar Options: You can substitute the white vinegar with apple cider vinegar for a slightly sweeter and fruitier flavor. Rice vinegar will give a more delicate tang.
• Vegetable Medley: Add other vegetables like sliced onions, green beans, or even cauliflower florets to create a mixed pickled vegetable medley.

FAQs (Frequently Asked Questions)

Q: Can I use dried dill instead of fresh?
A: While fresh dill is highly recommended for its superior flavor, you can use dried dill if necessary. Use about 1 tablespoon of dried dill for every 3 sprigs of fresh dill.

Q: How long do these pickles last in the refrigerator?
A: If stored properly in a sterilized jar and kept refrigerated, these pickled kohlrabi and carrots can last for several weeks, even up to two months.

Q: Can I use a different type of sweetener instead of sugar?
A: Yes, you can substitute the sugar with other sweeteners like honey, maple syrup, or agave nectar. Keep in mind that these sweeteners will impart a slightly different flavor to the pickles.

Q: Do I need to sterilize the jars?
A: Sterilizing the jars is highly recommended to prevent spoilage and ensure a longer shelf life for your pickles.

Q: Can I process these pickles in a hot water bath for longer storage?
A: While you can process these pickles in a hot water bath, it’s important to follow proper canning procedures to ensure food safety. Because this recipe has not been tested for shelf stability, it is recommended to store them in the refrigerator.

Final Thoughts

Pickled kohlrabi is more than just a recipe; it’s an invitation to explore the unique flavors and textures that nature has to offer. The simple act of pickling transforms humble vegetables into a vibrant and tangy delight that can elevate any meal. So, gather your ingredients, embrace the process, and discover the joys of homemade pickled kohlrabi. I encourage you to give this recipe a try and share your feedback. Pair it with a crusty bread and some creamy goat cheese for a truly delightful experience!