A quick pickle that can be served as garnish or, with a drizzle of olive oil, as a pickled salad.
- 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
Wash and dry two quart jars. Set aside.
Clean and trim kohlrabi bulbs. Using a mandoline slicer or a food processor, slice kohlrabi into thin sticks.
Divide the shreds evenly between the two jars.
Combine vinegar, water, honey, pickling salt, ginger, garlic, black peppercorns and red chili flakes in a medium saucepan and bring to a boil.
Once brine is boiling vigorously, remove it from the heat and carefully pour the brine over the kohlrabi.
Place lids on the jars and let them sit until cool.
Once jars are cool to the touch, refrigerate the pickles and eat with salads, sandwiches or meat dishes.
2 quart sized mason jars