Pickled Kohlrabi Recipe

In a medium saucepan, bring vinegar, water, and pickling salt to a boil. While you're waiting for the brine to boil, tightly pack each jar with kohlrabi spears. I find it easiest to lay the jar on its side to start. Add dill and garlic to the jars, dividing equally between the 2 jars.

Pickled Kohlrabi RICARDO

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.

Delectable Victuals Pickled Kohlrabi

Combine kohlrabi and carrots; pack into 1-quart glass jar along with garlic, bay leaf and fresh dill. In saucepan, combine pickling mixture ingredients and heat, stirring constantly, until mixture boils and sugar is dissolved. Pour boiling mixture over kohlrabi and carrots, filling jar completely. Place lid on jar and allow to cool completely.

Pickled Kohlrabi by Jock Zonfrillo

Instructions. Prepare kohlrabi and carrots. Peel and cut into sticks. If kohlrabi are small you can cut into rounds instead. Pack vegetables, garlic clove and bay leaf into a sterilized quart size mason jar. If you are sealing the jars, fill to the ¼" line. In a small saucepan bring remaining ingredients to a boil.

Farm Fresh Feasts Kohlrabi Dill Pickles

In a saucepan, combine the white wine vinegar, water, sugar, salt, and peppercorns. Bring to a simmer and cook for a few minutes, stirring occasionally, until the sugar and salt dissolve. Remove from heat. Stuff the kohlrabi spears into a wide mouth glass jar, at least 16 ounces.

Pickled Kohlrabi Jernej Kitchen

Kohlrabi is a delicious, crunchy vegetable that has a mild cabbage flavor and is firm in texture, like broccoli stems or turnip. In fact, its name actually means "cabbage turnip" in German. It works really well for pickling or shaving into salads. You can eat this pickled kohlrabi as soon as one hour after pickling, but it also stays nice and crisp kept in the refrigerator for up to 2 weeks.

Eat What's On Your Plate Ode to the Pickle Pickled Kohlrabi

Please see the recipe card further along in the post for exact quantities of ingredients and the full method. 1 - Prepare the kohlrabi: Trim the top and base of the kohlrabi and discard, then remove the skin. 2 - Cut the kohlrabi: Cut the bulb in half and slice each half into 1 cm (⅖ inch) pieces.

Quick, yummy, and ohmygoodness, healthy recipes Pickled Kohlrabi

Pickled kohlrabi Side Serves 2 15 min. Kohlrabi has a unique crisp, fresh taste when raw, but can get lost in a crowd of other flavours, tending to offer more texture than taste. Turning kohlrabi into a pickle with a few aromatics lends it a sharper edge and is a good way to use up the whole piece in one go. It also extends the shelf life.

Pickled Kohlrabi Jernej Kitchen

Heat vinegars, water, sugar, and spice in a small saucepan and stir until sugar dissolves. Bring to a boil, then remove from heat; add kohlrabi. Transfer to a pickling jar and let sit for 2 hours before refrigerating. The pickles are ready to eat once they've been fully chilled, 2 to 3 hours or overnight.

Pickled Kohlrabi Recipe Kohlrabi, Baked dishes, Crunchy

3 pounds kohlrabi prepared as described in the notes above (green; 1 tablespoon table salt because the pickling process is so quick, don't be concerned about the iodine discoloring the kohlrabi; 1-2 dried hot chiles crushed; 1 and a half-inch piece of ginger peeled and roughly chopped (you can Julianne or neatly slice the ginger if you plan on serving the ginger along with the pickled kohlrabi)

Pickled Kohlrabi

Quick kohlrabi pickles. adapted from the joy of pickling. 3 pounds kohlrabi, peeled and cut into 1 inch slices about 1/4 inch thick; 1 tablespoon salt; 1 & 1/2 inch knob of ginger, peeled and julienned; 5 large cloves garlic, peeled and chopped;

Pickled Kohlrabi Recipe Kohlrabi, Baked dishes, Delicious

Cook in the oven. Preheat the oven to 80°C / 175 °F. Pour about 5 cm of water into a deep baking dish. Wrap a wet kitchen cloth around the glass jar, place the jar into the water. Cook for about 20 minutes in the oven, so that the kohlrabi cooks a bit. Remove the baking dish from the oven and let it cool in the water slowly.

Pickled kohlrabi with garlic, ginger and celery leaves Constantly Cooking

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.

Quick Pickled Kohlrabi Slaw Kohlrabi slaw, Kohlrabi recipes, Pickling

Clean and trim kohlrabi bulbs. Using a mandoline slicer or a food processor, slice kohlrabi into thin matchsticks. Divide the shreds evenly between the two canning jars. Combine vinegar, water, honey, pickling salt, ginger, garlic, black peppercorns, and red chile flakes in a medium saucepan and bring to a boil.

Quick Pickled Kohlrabi Slaw Health Journal

Pack kohlrabi into jar. Tuck star anise, cilantro, garlic and pepper into available crevices. Pour lime juice over kohlrabi. Fill to top with brine (for me that was about 1½ cups). Screw on a lid (I use these Ball Mason Jar Plastic Storage Caps--Amazon Affiliate link) Refrigerate at least 24 hours before tasting.

Pickled Kohlrabi Jernej Kitchen

Combine kohlrabi and carrots and pack in a 1 quart glass jar along with garlic, bay leaf and fresh dill. In a saucepan combine pickling mixture ingredients and heat, stirring, until it boils and sugar is dissolved. Pour boiling mixture over kohlrabi and carrots, filling jar completely. Cover jar. When cool, refrigerate 3-4 days before using to.