Preserving spring vegetables is a great way to get to enjoy them even after their place in the garden has been filled with warm weather lovers like tomatoes and beans. This year we have a lot of kohlrabi and one can only eat so many fritters. So this was a great way to mix it up a bit and as is the case with most households, pickles are a team favorite!
This recipe makes one quart of pickles.
4 small kohlrabi
2 large carrots
2 T salt
1 C white vinegar
1 C water
2 T sugar
1 1/2 t pickling or kosher salt
3 garlic cloves, roughly chopped
1 t dill seeds
1/2 t brown mustard seeds
2 dried chili de arbol
6 black pepper corns, crushed
Start by peeling and slicing the kohlrabi. Place in a colander and salt with 2 T salt. Allow the kohlrabi to sit for an hour. In the mean time peel your carrots and cut into sticks. Combine all other ingredients in a sauce pan. When kohlrabi is done draining, rinse and pack with carrots into a quart jar. Boil remaining ingredients until all of the salt and sugar are dissolved and pour over carrots and kohlrabi. Cover and allow to cool on the counter then refrigerate. Let this sit in the fridge for two days before jumping in. I read that fridge pickles are good for about three weeks.