ADDICTIVE PICKLED KOHLRABI BITES

I’ll never forget the summer my grandmother taught me how to pickle vegetables from her garden; the sweet and sour aroma filled her kitchen, and the satisfying crunch of each bite was pure magic. I especially remember her experimenting with kohlrabi, a vegetable I hadn’t given much thought to before. Now, I’m thrilled to share my own take on that memory with you: my recipe for Quick Pickled Kohlrabi – Crunchy & Tangy Delight, a simple and delicious way to enjoy this underappreciated vegetable. Get ready to be amazed by how easy and utterly addictive these little bites can be!

Unlocking the Crunchy & Tangy Delight of Quick Pickled Kohlrabi

Kohlrabi. It’s a vegetable that often gets overlooked in the produce section, right? But trust me, once you discover its potential, especially when pickled, you’ll be hooked. This recipe transforms humble kohlrabi into a vibrant, crunchy, and tangy delight that’s perfect as a snack, a side dish, or a fantastic addition to your charcuterie board. It’s a culinary adventure waiting to happen, and I’m here to guide you every step of the way.

What is Kohlrabi Anyway?

Let’s start with the basics. Kohlrabi, sometimes called a German turnip, is a cruciferous vegetable related to cabbage, broccoli, and Brussels sprouts. It has a bulbous shape with leafy greens sprouting from it. The bulb is what we typically eat, and it has a mild, slightly sweet flavor with a crisp texture similar to a radish or turnip. It’s incredibly versatile and can be eaten raw, cooked, or, as we’re about to discover, pickled!

Why Quick Pickling?

Quick pickling, also known as refrigerator pickling, is a fantastic method for preserving vegetables without the fuss of traditional canning. It’s fast, easy, and requires no special equipment. The vegetables are submerged in a hot vinegar-based brine, which quickly infuses them with flavor and extends their shelf life. The best part? They’re ready to eat within hours, although they taste even better after a day or two in the fridge. Think of it as a speedy version of your grandmother’s pickling recipe, perfect for our busy lives!

The Magic Formula: Quick Pickled Kohlrabi Recipe

Alright, let’s get down to the recipe! This is my go-to formula for Quick Pickled Kohlrabi – Crunchy & Tangy Delight, and I promise it’s so simple you’ll be making batches of it every week. **Yields:** About 4 cups **Prep time:** 20 minutes **Pickling time:** At least 2 hours, preferably overnight **Ingredients:** * 2 medium kohlrabi bulbs (about 1 pound), peeled and thinly sliced (about 1/8 inch thick) * 1 small red onion, thinly sliced * 1 cup white vinegar * 1 cup water * 1/2 cup granulated sugar * 2 tablespoons kosher salt * 1 teaspoon mustard seeds * 1/2 teaspoon celery seeds * 1/4 teaspoon red pepper flakes (optional, for a little heat) * 2-3 cloves garlic, thinly sliced * Fresh dill sprigs (optional, for added flavor and aroma) **Equipment:** * Mandoline or sharp knife * Large saucepan * Measuring cups and spoons * Sterilized glass jars or containers with lids **Instructions:** 1. **Prepare the Kohlrabi and Onion:** Peel the kohlrabi bulbs using a vegetable peeler. Using a mandoline or a very sharp knife, thinly slice the kohlrabi into rounds about 1/8 inch thick. Thinly slice the red onion. Combine the sliced kohlrabi and red onion in a large bowl. 2. **Make the Brine:** In a large saucepan, combine the white vinegar, water, sugar, salt, mustard seeds, celery seeds, and red pepper flakes (if using). Bring the mixture to a boil over medium-high heat, stirring until the sugar and salt are completely dissolved. The brine should smell tangy and slightly sweet. 3. **Add Garlic and Dill:** Once the brine is boiling, remove it from the heat and stir in the sliced garlic. If you’re using fresh dill, add the sprigs to the brine as well. This infuses the brine with even more flavor. 4. **Pack the Jars:** Pack the sliced kohlrabi and red onion into sterilized glass jars or containers. Leave about 1/2 inch of headspace at the top. 5. **Pour the Brine:** Carefully pour the hot brine over the kohlrabi and red onion, making sure to completely submerge the vegetables. You may need to gently press down on the vegetables to release any trapped air bubbles. 6. **Seal and Cool:** Let the jars cool to room temperature. This usually takes about an hour. 7. **Refrigerate:** Once cooled, seal the jars with lids and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld. The longer they sit, the more flavorful they become! 8. **Enjoy!** These Quick Pickled Kohlrabi – Crunchy & Tangy Delight are best enjoyed within 2-3 weeks. Keep them refrigerated.

Success Tips for the Perfect Pickled Kohlrabi

Want to guarantee the most delicious and crunchy pickled kohlrabi every single time? Here are my golden rules for success: * **Use Fresh, Firm Kohlrabi:** The quality of your kohlrabi directly impacts the final product. Choose bulbs that are firm, heavy for their size, and free of blemishes. Avoid kohlrabi that feels soft or spongy. * **Slice Evenly:** Uniformly sliced kohlrabi ensures even pickling. A mandoline is your best friend here, but a sharp knife and a steady hand will also do the trick. Aim for slices that are about 1/8 inch thick. * **Don’t Skip the Salt:** Salt is crucial for both flavor and preservation. It helps to draw out moisture from the kohlrabi, which contributes to its crunchy texture. * **Sterilize Your Jars:** While this is a quick pickle recipe and doesn’t require full canning, sterilizing your jars helps to prevent the growth of unwanted bacteria and extends the shelf life of your pickled kohlrabi. You can sterilize jars by boiling them in water for 10 minutes or running them through a hot dishwasher cycle. * **Adjust the Sweetness and Spice:** Feel free to adjust the amount of sugar and red pepper flakes to suit your taste. If you prefer a tangier pickle, reduce the sugar. If you like a spicier kick, add more red pepper flakes. You can even experiment with other spices like black peppercorns, coriander seeds, or bay leaves.

Variations to Spice Things Up

The beauty of this Quick Pickled Kohlrabi – Crunchy & Tangy Delight recipe is that it’s incredibly versatile. You can easily customize it to your liking by adding different flavors and ingredients. Here are a few ideas to get you started: * **Spicy Pickled Kohlrabi:** Add a sliced jalapeno or serrano pepper to the brine for a fiery kick. * **Sweet and Spicy Pickled Kohlrabi:** Combine the jalapeno with a touch of honey or maple syrup for a balance of sweet and spicy flavors. * **Dill Pickled Kohlrabi:** Load up on the fresh dill! Add several sprigs to the brine and pack even more dill into the jars along with the kohlrabi. * **Ginger-Garlic Pickled Kohlrabi:** Add a few slices of fresh ginger to the brine along with the garlic for a warm and aromatic flavor. * **Pickled Kohlrabi with Carrots and Daikon:** Add thinly sliced carrots and daikon radish to the kohlrabi for a colorful and flavorful mix.

Serving Suggestions: Beyond the Jar

These Quick Pickled Kohlrabi – Crunchy & Tangy Delight are delicious straight from the jar, but they’re also incredibly versatile in the kitchen. Here are some of my favorite ways to use them: * **Snack Attack:** Enjoy them as a crunchy and tangy snack straight from the jar. * **Sandwich Savior:** Add them to sandwiches and wraps for a burst of flavor and texture. They’re especially delicious on grilled cheese or turkey sandwiches. * **Salad Superstar:** Toss them into salads for a tangy and crunchy element. They pair perfectly with green salads, potato salads, and even grain salads. You can also try adding them to KOHLRABI SALAD for an extra burst of flavor. * **Taco Topping:** Use them as a topping for tacos, burritos, and nachos. They add a refreshing and tangy contrast to the savory flavors. * **Charcuterie Champion:** Add them to your charcuterie board for a unique and flavorful addition. They pair well with cheeses, cured meats, and crackers. * **Burger Boost:** Top your burgers with these pickles for a tangy kick. They’re a great alternative to traditional dill pickles. * **Side Dish Sensation:** Serve them as a side dish with grilled meats, fish, or poultry. They provide a refreshing and palate-cleansing contrast to richer dishes.

More Kohlrabi Adventures Await!

Once you’ve mastered the art of quick pickling kohlrabi, you’ll be looking for even more ways to enjoy this versatile vegetable. Lucky for you, I have a few more kohlrabi recipes up my sleeve! If you’re craving something crispy and savory, you absolutely have to try KOHLRABI FRIES OBSESSION or KOHLRABI FRIES. They’re a healthier and equally delicious alternative to traditional potato fries. And for a sophisticated side dish, you can’t go wrong with PARMESAN ROASTED KOHLRABI. The parmesan cheese adds a salty and savory element that perfectly complements the mild sweetness of the kohlrabi.

Beyond Kohlrabi: Embracing the Pickling World

If you’ve fallen in love with quick pickling, why stop at kohlrabi? The possibilities are endless! You can quick pickle almost any vegetable, from cucumbers and carrots to onions and peppers. Experiment with different brines and spices to create your own unique flavor combinations. And if you’re a fan of sweet and tangy pickles, you should definitely try my Bread and Butter Pickles Recipe or my Bread and Butter Pickles. They’re a classic for a reason, and they’re incredibly easy to make at home.

In Conclusion: Pickled Perfection Awaits

There you have it! My complete guide to making Quick Pickled Kohlrabi – Crunchy & Tangy Delight. I hope you’re feeling inspired to give this recipe a try. It’s a simple, delicious, and rewarding way to enjoy this underappreciated vegetable. And who knows, you might just discover your new favorite pickle! So grab some kohlrabi, gather your ingredients, and get ready to embark on a pickling adventure. Happy pickling!