Quick Pickled Kohlrabi Recipe (2024)

FAQs

Quick Pickled Kohlrabi Recipe? ›

Place the vinegar, water, salt, and sugar (if using) in a small saucepan over high heat. Bring to a boil, stirring to dissolve the salt and sugar. Pour the brine over the vegetables, filling each jar to within 1/2 inch of the top. You might not use all the brine.

Place the vinegar, water, salt, and sugar (if using) in a small saucepan over high heat. Bring to a boil, stirring to dissolve the salt and sugar. Pour the brine over the vegetables, filling each jar to within 1/2 inch of the top. You might not use all the brine.

Traditional pickle making includes canning, which uses high temperatures to sterilize and create an airtight seal that further preserves the contents from spoilage. Quick pickling uses the same basic ingredients as traditional pickling but you skip the canning process and store them in your refrigerator.

It may not look like the most delectable or visually stunning vegetable, but kohlrabi is nutrient-dense, subtly tasty, and worth adding to stews, curries, soups, pickles, and salads. Oh, and you can even eat it on its own — take a smaller springtime kohlrabi, peel back the leaves, and just bite it like an apple.

Whether you're cooking kohlrabi or serving it raw, you will need to completely peel and discard the thick, tough outer layer (you may need a sharp knife for this; the skin is quite tough and indigestible).

The technique—a version of vinegar pickling that doesn't require a full canning process—produces briny, crunchy pickled vegetables in just a couple hours. Heat the brine until sugar and salt dissolve, then pour it over the vegetables and let them cool in the jar—voila, pickles.

Time: Quick pickles are ready to eat when you think they're ready to eat. Some may take longer based on their size and density. Others might just need a few hours. You can even speed up the process by using a brine made entirely of vinegar.

You want to choose a milder rice or white wine vinegar when pickling pears or pineapple but could use something bolder such as red wine vinegar to pickle onions or cauliflower. One quick thing to caveat is that if you use red wine or sherry vinegar, it can give a soft pink hue to your pickles.

An easy pickling recipe to follow is the 3-2-1 method; three parts water, two parts vinegar, and one part sugar. This 3-2-1 pickle brine is on the sweeter side, making it great for bread and butter pickles or spicy pickled beets. For a more savory pickle, use less sugar.

For our base Epi pickle brine, we wanted a solution that could be used with virtually any vegetable to create a simple but satisfying snack. This liquid uses a ratio that's easy to remember: Add equal parts water and vinegar, one-quarter part sugar by volume, and one-sixteenth part kosher salt.

How do Germans eat kohlrabi? ›

Kohlrabi can be eaten raw or cooked. Raw kohlrabi is delicious and refreshing shredded with a vinaigrette dressing or added to a salad.

Kohlrabi is a healthy ingredient, and it's low in calories. Eating too much of any cruciferous vegetable can cause gas that can make you uncomfortable. Moderate your portion sizes to help ensure that you are able to enjoy the benefits of kohlrabi without negative digestive effects.

Like other cruciferous vegetables, the rich dietary fibre in kohlrabi improves digestive health and helps move your bowels. As a result, it reduces constipation, cramping and bloating. With nearly 5 grams of fibre in every cup, kohlrabi supports your gastrointestinal health while maximising nutrient uptake efficiency.

Kohlrabi can be stored in the refrigerator for several weeks. Storage life can be extended if kohlrabi is placed in sealed perforated plastic bags. To prevent cross-contamination, keep kohlrabi away from raw meat and meat juices. Wash hands before and after handling fresh produce.

Fast growth without heat or moisture stress results in a good crop. Harvest kohlrabi when the bulb is two to three inches in width.

Pickling vegetables requires a barrel, a bucket, salt, water, and the vegetables to preserve. Water and salt are mixed in the barrel to make brine before adding the vegetables. Otherwise, the process of pickling is very similar to salt curing.

Mix the pickling liquid and fill each jar to the top. Screw the lid on tight and let your veggies pickle in the fridge for at least 20 minutes. But, the longer you let them marinate the better. You can store these quick pickled veggies in the fridge for a couple of weeks.

While quick pickles do have some of the blood sugar and healthy gut benefits of regular pickles, they don't undergo the full fermentation process to form lactic acid, and so they have fewer of the probiotics.