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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.

Ingredients

  • 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)

Instructions

  1. Wash and peel the kohlrabi bulbs thoroughly.
  2. Cut the kohlrabi into thin slices, sticks, or matchsticks.
  3. Pack the kohlrabi into clean glass jars.
  4. Add the garlic, peppercorns, mustard seeds, bay leaf, and dill if using.
  5. In a saucepan, combine the vinegar, water, salt, and sugar.
  6. Bring the mixture to a gentle simmer, stirring until the salt and sugar dissolve completely.
  7. Remove the brine from the heat.
  8. Carefully pour the hot brine over the kohlrabi, ensuring it is fully submerged.
  9. Allow the jars to cool to room temperature.
  10. Seal the jars tightly and refrigerate.
  11. Let the kohlrabi pickle for at least 24 hours before serving.
  12. 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

Find it online: https://thefamilycooking.com/pickled-kohlrabi/