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Crunchy pickled kohlrabi in a glass jar. Tangy, quick pickled vegetable.
Lady Maria

Addictive Pickled Kohlrabi Bites

Transform humble kohlrabi into a vibrant, crunchy, and tangy delight with this quick pickling recipe. Perfect as a snack, side dish, or charcuterie board addition, these pickled kohlrabi bites are easy to make and utterly addictive.
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Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Servings: 4
Course: Side Dish, Snack
Cuisine: German, Pickled
Calories: 75
Ingredients Equipment Method Notes

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

  • Vegetable peeler
  • Mandoline or sharp knife
  • Large bowl
  • Large saucepan
  • Measuring cups
  • Measuring spoons
  • Sterilized glass jars or containers with lids
  • Tongs or slotted spoon

Method
 

  1. Peel the kohlrabi bulbs using a vegetable peeler.
  2. Using a mandoline or a very sharp knife, thinly slice the kohlrabi into rounds about 1/8 inch thick.
  3. Thinly slice the red onion.
  4. Combine the sliced kohlrabi and red onion in a large bowl.
  5. In a large saucepan, combine the white vinegar, water, sugar, salt, mustard seeds, celery seeds, and red pepper flakes (if using).
  6. 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.
  7. 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.
  8. Pack the sliced kohlrabi and red onion into sterilized glass jars or containers. Leave about 1/2 inch of headspace at the top.
  9. 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.
  10. Let the jars cool to room temperature. This usually takes about an hour.
  11. 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!
  12. Enjoy these Quick Pickled Kohlrabi - Crunchy & Tangy Delight within 2-3 weeks. Keep them refrigerated.

Notes

For optimal crunch, use fresh, firm kohlrabi and slice evenly. Sterilize jars to prevent bacteria growth and extend shelf life. Adjust sugar and red pepper flakes to taste. Store refrigerated for up to 3 weeks. Consider adding other vegetables like carrots or daikon radish for variety.