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Wednesday, July 31, 2013


2 lbs. sliced 1/4 inch kohlrabi
1 Tbsp. kosher/ canning salt
1-1/2 cups Cider Vinegar
1/2 cup water
1 cup white sugar
1/2 Tbsp. whole cloves
1/2 tsp. ginger
1/2 Tbsp. peppercorns

 Remove stems, leaves and roots of kohlrabi then peel , using a kitchen slicer or knife slice kohlrabi 1/4 inch thick. I chop the leaves up and add them also.

place in bowl and sprinkle with salt 

toss with hands making sure that the salt is evenly distributed

cover and allow to sit in a cool place for about 24 hours

 Drain Kohlrabi 

Combine remaining ingredients in pot and bring to a boil 

Pack kohlrabi into hot jars and cover with liquid to within 1/4" of rim 

place seals and rings on jars and tighten

process in a water bath for about 20 minutes 

These should age for about 2 weeks before eating.

Makes about 6 pint jars