Delicious & Easy

Quick Pickled Kohlrabi


Peel the kohlrabi bulbs, chop off the stems and leaves (stems and leaves can be saved for kraut or a stir-fry; peels can be saved for broth), and thinly shave the root on mandolin or slice very thin with a knife.

Heat vinegars, water, sugar, and spice in a small saucepan and stir until sugar dissolves. Bring to a boil, then remove from heat; add kohlrabi. Transfer to a pickling jar and let sit for 2 hours before refrigerating.

The pickles are ready to eat once they’ve been fully chilled, 2 to 3 hours or overnight.

Ingredients for

Quick Pickled Kohlrabi

2 kohlrabi bulbs
1/2 cup apple cider vinegar
1/2 cup white vinegar
1/2 cup water
1 cup sugar
1 tablespoon pickling spice
pinch salt

Instructions for

Quick Pickled Kohlrabi

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