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Quick Kohlrabi Pickles

  • 1 1/2 lbs. kohlrabi, peeled and cut in matchsticks
  • 2 cups rice wine vinegar
  • 1 cup water
  • 4 cloves garlic, chopped
  • 1 lemon, zested in strips
  • 2 Tbs. sugar
  • 1 tsp. peppercorns
  • 6 thin slices fresh ginger
  • pinch of red pepper flakes

Pack kohlrabi spears in a mason jar.

Combine all other ingredients in a pot. Bring to a boil and remove from heat.

Pour liquid into jars. Cover and let cool. Let sit at least 24 hours before eating. These pickles will keep well in the fridge for 2-3 weeks.