Crispy Kohlrabi Pickles: The Easiest Recipe!
Easiest Homemade Kohlrabi Pickles – Delightfully Crunchy!
Discover how to make delicious #kohlrabipickles using simple ingredients that highlight the vegetable’s unique flavor and aroma while boosting nutrition. These #pickles are wonderfully crisp and refreshing! The harmonious blend of vinegar, sugar, aromatic spices, salt, and herbs creates a distinctively clean and cool taste that makes a jar disappear in no time once it’s fermented. And the best part? They are incredibly easy to make! Follow along to create this delightful treat.
Main Ingredients
- 2 Kohlrabi
Pickle Brine Ingredients
- 1 cup Water
- 2/3 cup Apple Cider Vinegar
- 1/2 cup Sugar
- 1/3 Tbsp Salt
- 5 whole Peppercorns
- 3-4 Bay Leaves
- 1 cup Water
- 2/3 cup Apple Cider Vinegar
- 1/2 cup Sugar
- 1/3 Tbsp Salt
- 5 whole Peppercorns
- 3-4 Bay Leaves
Cooking Instructions
Step 1
First, let’s prepare the kohlrabi. For kohlrabi that can be eaten with the peel, trim off the top part where the stems were attached. Scrub the kohlrabi thoroughly with baking soda, then rinse it under running water until clean. If kohlrabi is unavailable, you can substitute it with firm turnips or radishes that have less moisture.
Step 2
Now, let’s cut the kohlrabi into bite-sized pieces. While you can leave them whole and round, cutting them into quarters like this allows the brine to penetrate better and makes them easier to eat. If you find slicing difficult, feel free to use a food processor or a mandoline slicer.
Step 3
Sterilize your glass jars by boiling them in hot water. Once sterilized, carefully pack the sliced kohlrabi into the jars, arranging them snugly. Fill the jars to the very top to ensure the kohlrabi stays submerged once the brine is added.
Step 4
Time to make the delicious pickle brine! Combine water, apple cider vinegar, sugar, salt, whole peppercorns, and bay leaves in a saucepan. Bring to a rolling boil over high heat, stirring until the sugar and salt are completely dissolved.
Step 5
Pour the hot pickle brine over the kohlrabi in the jars. Make sure the kohlrabi is completely submerged in the brine so that all pieces pickle evenly.
Step 6
Seal the jars tightly with their lids. Then, invert the jars and let them cool at room temperature. This inversion process helps to create a vacuum seal, keeping the pickles fresher. Once completely cool, store them in the refrigerator. After about 2-3 days of fermentation, your delicious kohlrabi pickles will be ready to enjoy. #PickleMaking is truly simpler than you think!
