• 3 pounds kohlrabi, peeled and cut into 1 inch slices about 1/4 inch thick
• 1 tablespoon salt
• 1 & 1/2 inch knob of ginger, peeled and julienned
• 5 large cloves garlic, peeled and chopped
• 4 tablespoons sugar (if your kohlrabi is really sweet, take this down 1/2 tablespoon)
• 1-2 dried hot chilis, crushed
• 1 tablespoon whole allspice berries, lightly crushed
• zest of one large lemon, peeled in long strips
• 2 cups rice vinegar (or apple cider vinegar)
• 2 cups water
• yield: 1 half gallon or 2 quarts
1. Toss the kohlrabi slices with salt and let sit for one hour, drain.
2. Add the drained kohlrabi slices to the half-gallon jar, you can of course split it in two and use quart jars. as you are adding the
kohlrabi, sprinkle the crushed red pepper evenly in between. Give the jar a little shake at the end.
3. In a sauce pan bring the rest of the ingredients to the boil. as soon as it comes to the boil pour into the jar over the kohlrabi.
Let cool, cap and place in the fridge.
These quick pickles will be ready to eat in 3 days and will last for a month or more in the fridge. They are crunchy, and very versatile.
adapted from the joy of pickling
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