Why You’ll Love This Recipe

Crisp and crunchy texture
Mild flavor that pairs well with many seasonings
Easy to make with simple pantry ingredients
Great way to preserve fresh kohlrabi
Perfect for salads, sandwiches, and snacks
Customizable with herbs and spices
Keeps well in the refrigerator

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 medium kohlrabi bulbs, peeled and cut into matchsticks or thin slices
1 cup white vinegar
1 cup water
1 tablespoon kosher salt
1 tablespoon granulated sugar
2 garlic cloves, lightly crushed
1 teaspoon black peppercorns
1 teaspoon mustard seeds
1 bay leaf
2 sprigs fresh dill (optional)

Directions

Wash and peel the kohlrabi bulbs thoroughly.
Cut the kohlrabi into thin slices, sticks, or matchsticks.
Pack the kohlrabi into clean glass jars.
Add the garlic, peppercorns, mustard seeds, bay leaf, and dill if using.
In a saucepan, combine the vinegar, water, salt, and sugar.
Bring the mixture to a gentle simmer, stirring until the salt and sugar dissolve completely.
Remove the brine from the heat.
Carefully pour the hot brine over the kohlrabi, ensuring it is fully submerged.
Allow the jars to cool to room temperature.
Seal the jars tightly and refrigerate.
Let the kohlrabi pickle for at least 24 hours before serving.
For the best flavor, allow it to rest for 2 to 3 days.

Servings and timing

Servings: 8
Prep Time: 15 minutes
Cook Time: 5 minutes
Pickling Time: 24 hours
Total Time: 24 hours 20 minutes

Variations

Spicy Pickled Kohlrabi: Add sliced jalapeños or red pepper flakes.
Garlic-Dill Kohlrabi: Increase the garlic and dill for a classic pickle flavor.
Sweet Pickled Kohlrabi: Add an extra tablespoon of sugar for a sweeter profile.
Citrus Kohlrabi Pickles: Include lemon or orange zest in the brine.
Herb-Infused Version: Add fresh thyme, rosemary, or parsley.
Mixed Vegetable Pickles: Combine kohlrabi with carrots, radishes, or cauliflower.

Storage/Reheating

Storage

Store Pickled Kohlrabi in airtight jars in the refrigerator.
It will remain fresh for up to 1 month.
Keep the kohlrabi fully submerged in the brine.
Always use clean utensils when serving.

Reheating

Pickled Kohlrabi is best served cold or at room temperature.
Reheating is not recommended, as it can soften the texture and reduce the crispness.

FAQs

What is kohlrabi?

Kohlrabi is a member of the cabbage family with a crisp texture and mild, slightly sweet flavor often compared to broccoli stems or turnips.

What does Pickled Kohlrabi taste like?

It has a crunchy texture with a tangy, slightly sweet flavor that complements the natural mildness of the vegetable.

How long does Pickled Kohlrabi take to be ready?

It can be enjoyed after 24 hours, but the flavor develops more fully after 2 to 3 days.

Do I need to peel kohlrabi before pickling?

Yes, the outer skin can be tough and fibrous, so peeling is recommended.

Can I make Pickled Kohlrabi spicy?

Absolutely. Add fresh chilies, jalapeños, or red pepper flakes to increase the heat level.

What foods pair well with Pickled Kohlrabi?

It pairs wonderfully with sandwiches, salads, grain bowls, grilled meats, burgers, and charcuterie boards.

Can I use apple cider vinegar instead of white vinegar?

Yes, apple cider vinegar adds a slightly sweeter and more complex flavor.

Can I add other vegetables to the jar?

Yes, carrots, radishes, onions, and cauliflower are excellent additions.

How do I keep Pickled Kohlrabi crunchy?

Use fresh kohlrabi, avoid over-processing, and keep it refrigerated in the brine.

How long does homemade Pickled Kohlrabi last?

When refrigerated and properly stored, it typically remains fresh for up to 1 month.

Conclusion

Pickled Kohlrabi is a crisp, flavorful preserve that highlights the natural sweetness and crunch of this unique vegetable. Its tangy brine and refreshing texture make it a versatile addition to everything from sandwiches and salads to snack platters and grilled meals. Easy to prepare and packed with flavor, this homemade pickle is a fantastic way to enjoy kohlrabi in a whole new way.

Pickled Kohlrabi

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Pickled Kohlrabi is a crisp, tangy, and refreshing condiment that highlights the mild sweetness and crunch of fresh kohlrabi. Perfect for salads, sandwiches, grain bowls, and charcuterie boards, it is an easy refrigerator pickle packed with flavor.

Author: Laura
Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 24 hours 20 minutes
Yield: 8 servings
Category: Condiment
Method: Pickling
Cuisine: European
Diet: Vegan

Instructions

Wash and peel the kohlrabi bulbs thoroughly.
Cut the kohlrabi into thin slices, sticks, or matchsticks.
Pack the kohlrabi into clean glass jars.
Add the garlic, peppercorns, mustard seeds, bay leaf, and dill if using.
In a saucepan, combine the vinegar, water, salt, and sugar.
Bring the mixture to a gentle simmer, stirring until the salt and sugar dissolve completely.
Remove the brine from the heat.
Carefully pour the hot brine over the kohlrabi, ensuring it is fully submerged.
Allow the jars to cool to room temperature.
Seal the jars tightly and refrigerate.
Let the kohlrabi pickle for at least 24 hours before serving.
For the best flavor, allow it to rest for 2 to 3 days.

Notes

Add sliced jalapeños or red pepper flakes for a spicy variation.
Increase the garlic and dill for a classic pickle flavor.
Add lemon or orange zest for a citrus twist.
Fresh thyme, rosemary, or parsley can be used for herbal notes.
Store refrigerated for up to 1 month.
Keep the kohlrabi fully submerged in the brine for best quality.
Combine with carrots, radishes, or cauliflower for mixed vegetable pickles.

Nutrition

Serving Size: 1/8 recipe
Calories: 22 kcal
Sugar: 2 g
Sodium: 730 mg
Fat: 0 g
Saturated Fat: 0 g
Unsaturated Fat: 0 g
Trans Fat: 0 g
Carbohydrates: 5 g
Fiber: 2 g
Protein: 1 g
Cholesterol: 0 mg