Kohlrabi Dill Pickles
Kohlrabi spears cured in a dill brine. Like a kosher dill pickle, but using kohlrabi instead of cucumber. Do try this one at home!
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Conventional wisdom says that the more repeated exposures children have to new foods, the more they are likely to grow to like the new foods. I think that's also true for adults, based on my own personal experience with kohlrabi. At first I only liked it in sushi, where I used it as a cucumber substitute--like my Egg, Carrot, and Kohlrabi Sushi or my Spam Musubi Chirashi Sushi. Then I thought of other ways I use cucumbers, and made my Spicy Asian Style Kohlrabi Pickles (which are simply yummy).
Taste is subjective, however. No matter how many exposures you have to it, if cilantro tastes like soap to you, you're not going to come around. I think the level of spiciness in a dish is a similar concern. If you don't care for a spicy pickle, you just don't care for a spicy pickle! [Me, I'm not a fan of bread & butter pickles. They're just . . . wrong. But you do you.] That's why I'm sharing this recipe for a kosher style dill pickle made with kohlrabi spears instead of pickling cucumbers.
For more recipes using kohlrabi, please see my Kohlrabi Recipes Collection. It's part of the Visual Recipe Index by Ingredient, a resource for folks like me eating from the farm share, the farmer's market, the garden, the neighbor's garden, and great deals on ugly produce at the grocery store.
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Note: I've shared boiling water bath canning directions for this pickle because that's how I made it. If you'd prefer to make a quick refrigerator pickle (quick being subjective--they are quick to assemble but take a week or ideally two to cure in the fridge) please feel free to make quick pickles. Just stick the filled jars into the fridge instead of processing them in boiling water.
Ingredients:
1⅞ cups apple cider vinegar
1⅞ cups water
3 Tablespoons pickling salt (this is not kosher salt or iodized salt)
1 large or 2 medium kohlrabi, peeled and cut into spears or sticks
2 dill seed heads
1 Tablespoon dried dill seed
2 Tablespoons packed fresh dill weed
2 cloves garlic
Instructions:
This is a great idea! Our CSA always has lots of kohlrabi, and I never know what to do with it. It's definitely not our favorite, but we love pickles, so I will try this later on this summer!
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ReplyDeleteWhat a great idea. Way to think outside the box, or should I say jar?
ReplyDeleteSo interesting! I've never tried pickled kohlrabi before but it seems so similar to cabbage that I can't imagine it would be bad in any sense of the word! Definitely want to try this recipe next time I pickle. Thanks for sharing!
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