A favourite vegetable of mine that I usually enjoy raw, sliced with a bit of lemon juice and salt. Although pickled, it remains crunchy and is fantastic with charcuterie, fried meatballs as well as in salads.
Have a look below at the full recipe and don’t forget that you can always print it.
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Kohlrabi Pickle
Ingredients
- 1 Kohlrabi-Kouloumbra , medium size, cut into thick matchsticks
- 750 ml White Vinegar , mild one
- 50 g Salt
- 50 g Sugar
- 2 Cloves Garlic , thinly sliced
- 2 Star Anise
- 1 tsp Peppercorns , whole
- 1 tsp Allspice Berries , whole
- 1 inch Ginger , peeled and sliced
Instructions
- Use a small pot and place on low heat. Add the vinegar along with the salt and sugar and bring up to a boil while stirring every now and then for the salt and sugar to dissolve. Remove from the heat and allow to cool a bit.
- Clean a large mason jar and add into it the cut kohlrabi along with the ginger, garlic, star anise, peppercorns and allspice berries. Pour the vinegar all the way to the top and close tightly.
- Refrigerate and start enjoying them after 2 days.
