Crunchy and fresh Pickled Kohlrabi | jernejkitchen
Crunchy and fresh
Pickled Kohlrabi
Crunchy, delicious, fresh and with a gentle taste.
za
1
0
jar (750ml)
preparation time:
30
0
minutes

Kohlrabi? Bleh. At least that's how I (Maja) felt all my life. Jernej absolutely loves it and keeps growing it on our vegetables garden. And oh my lord how huge it was this year (our record this year - 3.8 kg (8.4 lb). Last year Jernej made pickled kohlrabi in vinegar, water and herbs for the first time. After a few months, when I totally forgot about it, he put it on the table when we had friends over and with a lot of disbelief and doubt I tried it. Boy was I wrong all my life. This kohlrabi was SO GOOD! It was crunchy, delicious, fresh and with a gentle taste. This pickled kohlrabi is great served with charcuterie board or served in a burger (switch it for pickled gherkins). Enjoy.

INGREDIENTS
za
1
0
jar (750ml)
preparation time:
30
0
minutes
Pickled Kohlrabi
METHOD
Kohlrabi
    Slice your kohlrabi into 1cm (0.5 inch) large cubes. Place them in a large bowl, filled with water to prevent oxidation. Optionally you can add a wedge of lemon.
Canning
    Pour the distilled white vinegar and water into a pot. Add the peppercorns, salt, sugar and coriander seeds. Bring to a boil, then remove from the heat. Strain the kohlrabi through a sieve and place tightly together into a glass .canning jar. Pour the vinegar mixture over it and cover with sterilized lids.
Cook in the oven
    Preheat the oven to 80°C / 175 °F. Pour about 5 cm of water into a deep baking dish. Wrap a wet kitchen cloth around the glass jar, place the jar into the water. Cook for about 20 minutes in the oven, so that the kohlrabi cooks a bit. Remove the baking dish from the oven and let it cool in the water slowly.
Store
    Store your pickled kohlrabi in a dark room ( 8 - 10 °C / 45 - 50 °F ) for up to three years. It's the best served after 2 - 3 months.

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