CSA Cooking: Kohlrabi and Carrot Pickles


I love kohlrabi, also known as that alien vegetable. It looks like a root bulb with aloe-esque arms coming up and around. It comes in deep purple or white-ish green. The peel, which is a little tough, can be eaten if cooked a little first. Otherwise, you can peel kohlrabi and eat it raw.

I like to julienne it or shred it and add it to salads. Shred it and make latkes or fritters. Slice thinly and saute (with garlic scapes!). And now? I’ve pickled them! Super easy to do, no fancy canning equipment needed.

  • Peel kohlrabi and cut into chunks. (I went with 1×1″ strips, using two very large kohlrabi.
  • Put in a colander and sprinkle with kosher salt. Let sit for an hour to get some of the water out.
  • After an hour, rinse the salt off. Put in a container.
  • Add a few cloves of garlic (chopped), some new spring carrots (also cut into strips).
  • In a pot, bring 2 cups water, 1 cup vinegar, 1 cup sugar, 3 tbsp salt to a boil. Once boiling and the sugar and salt have dissolved, pour over the veggies.
  • Add pickling spices. I didn’t measure anything (oops), but threw in some bay leaves, chiles, dill seed, mustard seed, cloves, coriander, and a bit of allspice.
  • Cover the container, put in the fridge, and let it sit for 2 days.
  • That’s it! Slightly sweet, still crunchy, tasty pickles. Easy!

2 Responses to “CSA Cooking: Kohlrabi and Carrot Pickles”

  1. Looks awesome! Thanks for linking up :)

  2. Tammy said

    One day I am going to do this. I love fermented foods.

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