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.

Dilly Quick Pickles

Dilly Quick Pickles

1 pound cucumbers ( I used the little lemon cukes from my garden but any will work)

1 T pickling salt or 1.5 T sea salt

Cut up the cukes into bite sized chunks , place into a bowl and sprinkle with the salt. Let this sit out for 2 hours.

Now rinse and drain well and put back into the bowl.

Add:

1 t chopped garlic

3 T chopped fresh dill

¼ t red pepper flakes

¼ c cider vinegar

¼ t black pepper

Combine well, cover and let sit in fridge for a few hours before serving. Stir at least once in that time.

These are really good with BBQ beef and chicken

Other good ideas:

1. Add in red peppers or your favorite veg

2. Experiment with flavored vinegars

3. Add other seasonings