Pickled Kohlrabi

400 g (14 oz) kohlrabi - prepared weight, approx. 1 large kohlrabi or 2 small. (See Note 1)

2 tsp sea salt (See Note 2)

1 cup (250 ml) white vinegar (See Note 3)

¾ cup (180 ml) water (See Note 4)

2 ½ tbsp sugar (See Note 5)

1 tsp whole yellow mustard seeds

1 tsp whole black peppercorns

¼ tsp red chilli pepper flakes

A bowl of water with lemon - optional (See Note 6)

Sterilise the jar or jars you'll be using to store the pickles. Choose glass jars with an airtight, metal lid and ensure they have been washed by hand in hot soapy water then rinsed well. Check that the metal lids do not have rubber inserts – if they do, allow them to air dry, instead of placing in the oven.Preheat the oven to 130 Degrees C (270 F) and place the jars in the oven for 15-20 minutes. Keep the jars warm.
Trim the top and base of the kohlrabi and discard. Set the leaves aside for another use.Peel the kohlrabi.
Cut the kohlrabi in half and then slice into 1 cm pieces.Cut each piece into 1cm strips. Add the strips to the acidulated water to stop them from browning. (See Note 6.)
In a small non-reactive saucepan, combine the water, vinegar, sugar and seasonings. Stir over medium heat to dissolve the sugar, bring to the boil and remove from the heat. (See Note 7).
Add the kohlrabi to the sterilised jar, top with the pickling liquid and seal with the lid immediately.
Allow the jar to cool on your bench before placing in the refrigerator.
The Pickled Kohlrabi can be consumed once cool, but it is best to leave for 12-24 hours for the flavours to develop.

Course🍚Side Dish

Diets🌱Vegan🌾Gluten-free...

Category🥒Pickle

CuisinePreservation

Occasions🧂Condiment📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 15m