Shredded Kohlrabi Quick Pickle

A quick pickle that can be served as garnish or, with a drizzle of olive oil, as a pickled salad.

Shredded Kohlrabi Quick Pickle

About This Recipe

Yield:makes 2 quarts
Active time:20 minutes
Total time:2 hours
Special equipment:2 quart sized mason jars


  • 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


  1. 1

    Wash and dry two quart jars. Set aside.

  2. 2

    Clean and trim kohlrabi bulbs. Using a mandoline slicer or a food processor, slice kohlrabi into thin sticks.

  3. 3

    Divide the shreds evenly between the two jars.

  4. 4

    Combine vinegar, water, honey, pickling salt, ginger, garlic, black peppercorns and red chili flakes in a medium saucepan and bring to a boil.

  5. 5

    Once brine is boiling vigorously, remove it from the heat and carefully pour the brine over the kohlrabi.

  6. 6

    Place lids on the jars and let them sit until cool.

  7. 7

    Once jars are cool to the touch, refrigerate the pickles and eat with salads, sandwiches or meat dishes.


Add a rating with your comment:

Comments can take up to a minute to appear - please be patient!

Previewing your comment: