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Aug 11, 2012
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Pickled Kohlrabi

Kohlrabi, also known as German turnip, is a crisp vegetable that has a taste and texture similar to broccoli stems. Its thickness makes it perfect for pickling! Serve these pickles as a side dish o cut the richness of otherwise decadent dishes.

RELATED: Vietnamese Carrot and Daikon Pickles, Nata de Coco Atchara, How to Pickle Veggies

Makes 1 medium jar  Prep Time 10 minutes  Cooking Time 20 minutes

 

3 small whole kohlrabi, peeled and sliced
1 cup cubed red watermelon
1 cup cubed yellow watermelon
1 carrot, peeled and sliced intom rounds
1 red bell pepper, sliced into long strips
1 (2-inch) piece fresh ginger root, peeled and sliced
2 green chili peppers, sliced into thin rings
1 (1.5-ounce) box raisins
1 cup white vinegar
1 cup water
1 cup sugar
2 bay leaves
4 teaspoons peppercorns
1 teaspoon salt

 

Combine kohlrabi, watermelons, carrot, red bell pepper, ginger, green chili peppers, and raisins together in a large, clean bowl. Transfer mixture to a clean, dry jar with a lid. Set aside.

In a small saucepan, stir vinegar, water, sugar, bay leaves, peppercorns, and salt  together. Bring to a boil and let boil for 5 minutes.

3  Pour vinegar mixture into the jar, making sure vegetables are completely submerged in liquid. Allow vegetables to marinate in liquid for at least one day before using. Store in the refrigerator between uses.

Serving tip:  These pickles are best consumed immediately because they soften as they marinate in the pickling liquid.

 

Photography by Miguel Nacianceno | Styling by Liezl Yap | Food Preparation by Jam Melchor of Le Bistro Vert and Villa Café




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