You don't need a lot of ingredients or a lot of time to pickle kohlrabi. Our post provides you with a simple recipe and the accompanying step-by-step instructions.

Kohlrabi is best pickled in thin strips

Recipe for pickling kohlrabi

You need:

  • 1 kohlrabi
  • 100 ml balsamic vinegar
  • 50g sugar*
  • ½ tsp mustard seeds
  • ½ tsp hot curry powder
  • dried chilli flakes
  • 1 bay leaf
  • 5 peppercorns
  • 1 tsp salt

* We recommend that you do without classic granulated sugar. You can use birch sugar instead. This sweetens almost as well as regular white sugar, but is far more beneficial to your health.

How to pickle kohlrabi correctly

  1. Peel your kohlrabi.
  2. Cut the vegetables into thin slices.
  3. Place the kohlrabi slices in a bowl.
  4. Add the salt.
  5. Knead the kohlrabi and salt mixture well.
  6. Let the whole thing rest for an hour.
  7. Thoroughly wash the kohlrabi slices in a colander.
  8. Squeeze out the slices carefully.
  9. In a sterile mason jar, layer the kohlrabi slices tightly together.
  10. Put the balsamic vinegar, sugar, mustard seeds, curry powder, chili flakes (depending on taste), bay leaf and peppercorns in a saucepan.
  11. Boil the mixture.
  12. Let the mix cook until the sugar has dissolved.
  13. Fill the hot brew into the mason jar where the kohlrabi slices are already waiting. The latter must be completely covered with the liquid.
  14. Close the jar tightly.
  15. Let the mixture cool down.
  16. Put the jar in the fridge. The mix should only sit there for a week before you use it for the first time. The full aroma unfolds over time.

tips

The pickled kohlrabi can usually be kept for up to three months.

Extra: sterilize mason jars - instructions

In order to remove all germs and bacteria from the mason jar, you must sterilize it before use. How it works:

  1. Rinse the glass thoroughly with water and washing-up liquid (including the lid).
  2. Place the jar in a large (tall) saucepan.
  3. Fill the pot with water so that the mason jar is completely covered.
  4. Bring the whole thing to a boil.
  5. Expose the mason jar to the intense heat for about five minutes.
  6. Take the pot off the stove.
  7. Get the jar out (careful, hot!).
  8. Let the mason jar dry on clean kitchen paper.

The garden journal freshness ABC

How can fruit and vegetables be stored correctly so that they stay fresh for as long as possible?

The garden journal freshness ABC as a poster:

  • as a free PDF file to print out yourself

Category:

Vegetable garden