More Stuff in Jars

I suppose this week's theme is "Things You Store in Jars", and you either love this or hate this. For those who are hating, here's a little secret...this recipe is easy, as there is no processing time. Follow the preparation instructions and let them marinate in the fridge.

Two weeks ago, I mentioned that we used our kohlrabi to make pickles. Click here to read that post. Oh. My. God. Seriously, they are really tasty. Tart, gingery, crispy, sweet and salty. With a little spice. Without knowing it, I ate 1/2 the jar during my taste-test.

So, do it.

Recipe: Kohlrabi Pickle
from The Joy of Pickling by Linda Ziedrich

You'll need:

  • a bowl
  • 1/2 pint glass mason jars (4)
  • a sauce pan
  • 1 1/2 lbs of kohlrabi, peeled and cut (we sliced into shoestring fries 20% shorter than your jars)
  • 1 1/2 teaspoons kosher salt
  • 1 cup rice vinegar
  • 1 cup water
  • 3 large garlic cloves, coarsely chopped
  • zest of 1 lemon in strips
  • 2 tbsp sugar
  • 1/2 tsp crushed black peppercorns
  • 4 thin slices of fresh ginger
  • 1/4 tsp hot pepper flakes

Toss kohlrabi and salt in large bowl and let it stand at room temp for 1 hour.
Drain the kohlrabi of any water that came out, then pack into cleaned jars.
Bring remaining ingredients to a boil and immediately poor them over the kohlrabi, covering the kohlrabi in the jars. Screw on jar tops and let cool to room temperature.

Store in the refrigerator; They should be ready to eat in a day or two and should keep for 3-4 weeks.

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