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JoBob

Posted 7/20/2022 10:08 (#9757803)
Subject: Pickled Kohlrabi

West Central Wisconsin

I love pickled foods so when we saw a jar of pickled kohlrabi for sale we had to try it. It is awesome! Unfortunately, it is also expensive so we bought some Amish-grown kohlrabi that were the size of a pumpkin ball and set out to make it ourselves. It turned out even better than the store bought. Four of the huge kohlrabi yielded two, seven pint batches and then last night four of the smaller, 4-5" size yielded 6 quarts that were maybe 2/3's full. The pints were easier to pack than the quarts but we wanted some larger sizes for gatherings. I used a meat cleaver to peel and cut into 3/8"-1/2" sticks. Consistent size of the sticks we discovered is not important and the shorter, curved pieces filled in the gaps of the jars quite well. The turmeric gives it a pleasant golden color and the red pepper flakes just a little heat but not overpowering. We added peppercorns to the original store bought label and guessed on the ratio of vinegar/water and salt.

Last photo; We had some brine leftover so I sliced some candy onions and poured the remaining hot brine over them. These were not processed. Awesome!

2 very large kohlrabi cut into 3/8"-1/2" sticks
brine= 1 cup white vinegar, 1 cup water, 1-1/2 Tablespoon of canning salt and 1/2-3/4 teaspoon of turmeric. You'll need approximately 3 of these "batches" for 7 pints
1/4 tsp. red pepper flakes
1/2 tsp. dill seeds
1/2 tsp. peppercorns
7 cloves of garlic

Prepare your jars and lids as per water bath canning methods. Bring brine up to boil to dissolve salt and turmeric. In each jar add one clove of garlic, the red pepper flakes, dill seeds and peppercorns. Stuff kohlrabi sticks into jars and fill with the brine to within 3/4" of the top of the jar. Put lids on and place in water bath canner and cover jars 1" over the jars. Start timer for 15 minutes after coming to a boil. Yields 7 pints.

Edited by JoBob 7/20/2022 10:26