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Pickled Kohlrabi


I have used this quick-pickle method for carrots, watermelon radishes, and now kohlrabi — so good!


  • 1 bulb kohlrabi, greens removed, bulb peeled
  • ½ cup distilled white vinegar
  • ½ cup water
  • 1 teaspoon kosher salt
  • 1 teaspoon sugar
  • 2 cloves garlic, peeled
  • ½ teaspoon peppercorns, lightly crushed


  1. Slice your kohlrabi into ½-inch thick slices, then stack, and cut into ½-inch thick batons. Place them in a clean canning jar.
  2. In a non-reactive saucepan, bring the water, vinegar, salt, and sugar to a boil, and simmer for one minute or until the sugar and salt are dissolved. Remove from heat and add the garlic and peppercorns.
  3. Pour the hot liquid including the garlic and peppercorns over the kohlrabi. Let cool to room temperature, then cover and refrigerate.
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes