Shredded Kohlrabi Quick Pickle Recipe


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

Recipe Facts

Active: 20 mins
Total: 2 hrs
Serves: 32 servings
Makes: 2 quarts

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  • 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 teaspoon red chile flakes


  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

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Nutrition Facts (per serving)
15 Calories
0g Fat
3g Carbs
1g Protein
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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.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)