Shredded Kohlrabi Quick Pickle Recipe

By
Marisa McClellan
Marisa McClellan

Marisa McClellan is a food writer, canning teacher, and the voice behind the long-running food blog Food in Jars. She is the author of Food in Jars (2012), Preserving by the Pint (2014), Naturally Sweet Food in Jars (2016), and The Food In Jars Kitchen (2019).

Learn about Serious Eats' Editorial Process
Updated Mar. 26, 2019
20111127-181215-finished-kohlrabi-pickles-610.jpg

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

Featured Video

Recipe Facts

5

(1)

Active: 20 mins
Total: 2 hrs
Makes: 2 quarts

Rate & Comment

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

Directions

  1. Wash and dry two quart jars. Set aside.

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

  3. Divide the shreds evenly between the two jars.

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

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

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

Special equipment

2 quart sized mason jars

This Recipe Appears In

More Serious Eats Recipes