22 Jul

Remember when I said I made pickled Kholerabi? I bet you were all like, “Whaaaat???? What the freak is kholerabi?”

Well, that’s a legitimate question, because kholerabi is an imaginary word, but kohlrabi, which is what I actually pickled, is this:

As my beloved pickle book says (oh yes, it is beloved) kohlrabi is a cabbage that puts all its energy into a bulbous beginning.  It looks a little scary but it really isn’t and the end product is deeeeelicious!

Just trim the leaves

Try to use a traditional peeler, discover this doesn’t work, worry this sucker is going to put up a fight, give up on peeler.

Find sharp knife and discover peeling a kholrabi is easy if you have any thing sharper than a butter knife.

And viola! On to the pickling…

This recipe is from my new soul mate, The Joy of Pickling, by Linda Ziedrich.

1 1/2 lbs Kohlrabi, peeled and cut into pieces
1 1/2 t  pickling salt
1/2 c. white wine vinegar
1/2 c. water
3 garlic cloves, coarsely chopped
Zest of 1 lemon, in strips
2 T. sugar
1/4 t. black peppercorns, crushed
4 thin slices fresh ginger (I used generously large pieces because we love ginger)
1/4 t. hot pepper flakes

In a bowl, toss kohlrabi with salt. Let stand for about 1 hour.

Drain it and place it in jars—I made 2 smaller jars so I could share with friends, but since it is made to be immediately consumed, unless you are giving it away, put it all in one jar.

Bring the remaining ingredients to a boil and immediately pour them over the kohlrabi and mix. Cover and let cool to room temperature.

After it cools, refrigerate it and let it sit for a day or two.  It keeps for about 3 weeks, but I guarantee, it wont last that long. These are DELICIOUS!

One of the things I love about these is that though all the pickles have ginger, lemon and garlic overtones, occasionally you get one that was nestled up against a slice of ginger or a strip of lemon zest and it has an extra kick of flavor to it.  Overall these are just scrumptious, addicting little treats. I took some to a picnic recently and they were devoured. Best part, totally fat free.  They satisfy a craving for a crunchy treat but are pretty much entirely wholesome!


One Response to “Kohlerwhatnow?”

  1. Jamie July 22, 2011 at 7:23 pm #

    We just got some kholrabi from our farm share. We just ate it raw in salad, but these pickles look delicious.

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