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.
REFRIDGERATOR PICKLES= EASY and GOOD
So, do it.
Recipe: Kohlrabi Picklefrom The Joy of Pickling by Linda Ziedrich
- 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.