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Shredded Kohlrabi Quick Pickle
A quick pickle that can be served as garnish or, with a drizzle of olive oil, as a pickled salad.
About This Recipe
| Yield: | makes 2 quarts |
| Active time: | 20 minutes |
| Total time: | 2 hours |
| Special equipment: | 2 quart sized mason jars |
Ingredients
- 2 pounds kohlrabi
- 2 cups red wine vinegar
- 2 cups water
- 2 tablespoons honey
- 2 tablespoons pickling salt
- 1 tablespoon grated fresh ginger
- 1 garlic clove, grated
- 1/2 teaspoon black peppercorns
- 1/4 red chili flakes
Procedures
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1
Wash and dry two quart jars. Set aside.
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2
Clean and trim kohlrabi bulbs. Using a mandoline slicer or a food processor, slice kohlrabi into thin sticks.
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3
Divide the shreds evenly between the two jars.
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4
Combine vinegar, water, honey, pickling salt, ginger, garlic, black peppercorns and red chili flakes in a medium saucepan and bring to a boil.
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5
Once brine is boiling vigorously, remove it from the heat and carefully pour the brine over the kohlrabi.
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6
Place lids on the jars and let them sit until cool.
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7
Once jars are cool to the touch, refrigerate the pickles and eat with salads, sandwiches or meat dishes.