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Thursday, June 30, 2016

Pickled Kohlrabi

Pickled Kohlrabi


It is no random chalk-it-to-bizarre phenomenon that there is a series of kohlrabi posts here. 'Tis the season. All of a sudden, these sprightly bulbs are everywhere. Well, not in my garden - yet - but, every other market I go to offers these quirky-looking bulbs practically free.

A couple of large bulbs, along with some okra, got pickled in vinegar for a quick snack.

Just a simple vinegar pickling that can be looked up on the web: equal parts white vinegar and water with some salt, simmered till salt is dissolved, plus some peppercorns, garlic cloves, dry red chilies, caraway, and dill weed. 

Pickled Kohlrabi

Pack a jar with kohlrabi batons and okra, pour the hot vinegar mixture, top with a kohlrabi leaf to keep it all submerged, then, allow to cool a bit, cover, and leave it in the fridge for a week or so for flavors to develop.

As for me, in about 4 or 5 days, I start dipping into the jar and snacking on these crisp tart little veggies. They are good additions to layered salads as well. Some chickpeas, come chopped pickled kohlrabi, some marinated beans all add up to a delicious salad.

A fantastic alternative to pickled baby cucumbers aka "pickles", these pickled kohlrabi batons are easy to make and fun to snack on. Of course, I had to throw in some okra as my daughter and I can't seem to get enough of pickled okra.

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