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A quick pickle that can be served as garnish or, with a drizzle of olive oil, as a pickled salad.
Recipe Facts
Ingredients
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2 pounds kohlrabi
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2 cups red wine vinegar
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2 cups water
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2 tablespoons honey
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2 tablespoons pickling salt
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1 tablespoon grated fresh ginger
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1 garlic clove, grated
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1/2 teaspoon black peppercorns
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1/4 teaspoon red chile flakes
Directions
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Wash and dry two quart jars. Set aside.
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Clean and trim kohlrabi bulbs. Using a mandoline slicer or a food processor, slice kohlrabi into thin sticks.
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Divide the shreds evenly between the two jars.
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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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Once brine is boiling vigorously, remove it from the heat and carefully pour the brine over the kohlrabi.
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Place lids on the jars and let them sit until cool.
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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
Nutrition Facts (per serving) | |
---|---|
15 | Calories |
0g | Fat |
3g | Carbs |
1g | Protein |
Nutrition Facts | |
---|---|
Servings: 32 | |
Amount per serving | |
Calories | 15 |
% Daily Value* | |
Total Fat 0g | 0% |
Saturated Fat 0g | 0% |
Cholesterol 0mg | 0% |
Sodium 444mg | 19% |
Total Carbohydrate 3g | 1% |
Dietary Fiber 1g | 4% |
Total Sugars 2g | |
Protein 1g | |
Vitamin C 18mg | 89% |
Calcium 9mg | 1% |
Iron 0mg | 1% |
Potassium 108mg | 2% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |