Thursday, September 17, 2009

Kohlrabi Quick Pickles

Now for a vegetable you rarely see in your local grocery, kohlrabi. This vegetable is in the cabbage family but really has a mild flavor and is really crunchy. I usually eat them raw but thought this would be fun. Hopefully you can find some at your local Farmer’s market.

Kohlrabi Quick Pickles

3-4 peeled and sliced kohlrabi

2 t pickling salt

Combine the kohlrabi and the salt in a bowl and let sit out for 1 hour. Now drain and put in a quart jar or something similar.

In a small pot combine-

1 c water

1 c seasoned rice wine vinegar

3 t chopped garlic

Zest from 1 lemon

2 T sugar

1 t coarse ground black pepper

½ t crushed red pepper flakes

1 small slice peeled fresh ginger

Bring to a boil and then pour over the drained vegetables. Let cool then refrigerate for 3 days before serving. These will keep in the fridge for a couple of weeks. These are crunchy, fresh and gingery.

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