Kohlrabi Quick Pickle

Set the kohlrabi aside. Pour boiling mixture over kohlrabi and carrots filling jar completely.

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In a sauce pan bring the rest of the ingredients to the boil.

Kohlrabi quick pickle. After I got everything pickled I put all the jars away and forgot about them. Specifically I swapped in kohlrabi for the cucumber crushed red pepper for a chili pepper star anise instead of scallions cilantro instead of mint and a standard apple cider brine that I boiled before pouring into the jar. Add the sticks of kohlrabi to two pint-sized canning jars.

As soon as it comes to the boil pour into the jar over the kohlrabi. In saucepan combine pickling mixture ingredients and heat stirring constantly until mixture boils and sugar is dissolved. 1 12 tsp salt.

Ingredients 1 large kohlrabi 250ml white or red wine vinegar 1 tbsp sea salt 1 tbsp honey 1 garlic clove thinly sliced 1 tsp black peppercorns 1 fresh chilli or ½ dried chilli sliced 1 tbsp fresh ginger grated 2. Quick Pickle - Recipe created by Amy Rupert Secol. Let cool cap and place in the fridge.

12 tsp fennel seeds 12 1sp peppercorns 1-2 lemon peels. Heat vinegars water sugar and spice in a small saucepan and stir until sugar dissolves. Bring to a boil then remove from heat.

2 12 cups distilled white vinegar 5 acidity 2 12 cups water 2 tablespoons pickling salt 2 tablespoons sugar 2 medium kohlrabi leaves removed 2 teaspoons black peppercorns divided 12 medium onion thinly sliced 2 to 3 large cloves garlic minced 14 teaspoon red pepper flakes divided. Combine vinegar water and honey. Pack into 1-quart glass jar along with garlic bay leaf and fresh dill.

These quick pickles will be ready to eat in 3 days and will last for a month or more in the fridge. About 5 small kohlrabi peeled and sliced thin about 18-14 inch thick First in a small pot bring the water vinegar and salt to a simmer over medium heat. Have two clean pint jars ready.

12 tsp dried rosemary 12 tsp coriander 1-2 orange peels. Quick Pickled Kohlrabi Slaw. About 5 small kohlrabi peeled and sliced thin about 06cm thick.

Fresh herbs such as parsley dill chives or thyme. Combine kohlrabi and carrots. Perfect with asian stir-frys and would not be out of place on the side of a grilled cheese sandwich either.

Vegetables such as kohlrabi radish onion cucumber or carrots matchstick. Add the white vinegar water sugar and salt to a small saucepan. Salt and pepper to taste.

1 12 cups water. They are crunchy and very versatile. 12 cup white vinegar.

The pickles are ready to eat once theyve been fully chilled 2 to 3 hours or overnight. Heat over medium-high heat stirring frequently until the sugar and salt dissolve and the mixture is boiling or nearly boiling. Quick pickled Kohlrabi 2 ways Ingredients.

For seasoning 2 options are. Transfer to a pickling jar and let sit for 2 hours before refrigerating.

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