Pickled Kohlrabi Recipes
PICKLED KOHLRABI
Make and share this Pickled Kohlrabi recipe from Food.com.
Provided by dicentra
Categories Vegetable
Time 30m
Yield 1 quart
Number Of Ingredients 12
Steps:
- Combine kohlrabi and carrots and pack in a 1 quart glass jar along with garlic, bay leaf and fresh dill.
- In a saucepan combine pickling mixture ingredients and heat, stirring, until it boils and sugar is dissolved.
- Pour boiling mixture over kohlrabi and carrots, filling jar completely.
- Cover jar. When cool, refrigerate 3-4 days before using to let flavors blend.
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- Slice your kohlrabi into 1cm (0.5 inch) large cubes. Place them in a large bowl, filled with water to prevent oxidation. Optionally you can add a wedge of lemon.
- Pour the distilled white vinegar and water into a pot. Add the peppercorns, salt, sugar and coriander seeds. Bring to a boil, then remove from the heat. Strain the kohlrabi through a sieve and place tightly together into a glass .canning jar. Pour the vinegar mixture over it and cover with sterilized lids.
- Preheat the oven to 80°C / 175 °F. Pour about 5 cm of water into a deep baking dish. Wrap a wet kitchen cloth around the glass jar, place the jar into the water. Cook for about 20 minutes in the oven, so that the kohlrabi cooks a bit. Remove the baking dish from the oven and let it cool in the water slowly.
- Store your pickled kohlrabi in a dark room ( 8 - 10 °C / 45 - 50 °F ) for up to three years. It's the best served after 2 - 3 months.
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#30-minutes-or-less #time-to-make #course #main-ingredient #preparation #side-dishes #vegetables
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