Pickled Kohlrabi Recipe
A quick and easy pickled kohlrabi recipe, ideal as a crisp side for barbecue meals.
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Instructions
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Heat white vinegar, water, sugar, and salt in a small saucepan over medium-high heat, stirring until the mixture boils and solids dissolve.
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Wash and dry two 16-ounce mason jars. Thoroughly wash, peel, and cut kohlrabi into matchsticks.
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Divide the prepared kohlrabi, ginger, garlic, peppercorns, and chiles between the two jars.
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Pour the hot vinegar solution into each jar, filling to the bottom of the lid's lip, then seal tightly.
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Let the sealed jars sit at room temperature for 10-15 minutes before refrigerating for at least one hour; store for up to 2 weeks.