Makes: 1 quart jar
Cook Time: super fast and then a couple days to wait for it to ferment
Ingredients:
2 1/2 c. thinly sliced kohlrabi rounds (about 2 large bulbs)
1 tbs. sea salt
3 dill heads or dill seeds
a couple sprigs of dill leaves
1 garlic clove, peeled
water to cover, about 1 1/2 c.
Sterilize a quart jar. Put the kohlrabi rounds, dill heads, dill leaves, garlic, and sea salt into the jar. Cover with water, leaving about 1/2? headspace. Add the salt. Screw on the lid. Shake the whole thing like crazy for a minute to mix up the saltwater brine.
Set it in a warm, dark corner somewhere for a couple days. It takes a couple days to ferment. You’ll want to try a piece after 2 or 3 days to taste and see if it’s there yet. The pickles will go from salty and okay-tasting to this dilly-sour-happy-taste-bud-explosion. When it reaches that perfect point, stick the jar in the fridge to keep the flavors right where they are. They’ll last in the fridge for… a really, really long time, theoretically, but you’ll probably eat the whole jar in just a day or two if you like dill pickles like me.