Pickled Kohlrabi

Kohlrabi is one of those odd-looking vegetables that most people walk past at the market, which is a shame because it pickles brilliantly. The texture is closer to a water chestnut than a cabbage, crunchy, juicy, and slightly sweet, and it holds its snap through weeks in brine.

This is a refrigerator pickle, not a water-bath canned pickle, which means no sterilizing, no pressure canner, no fuss. Pack sliced kohlrabi into a clean jar with parboiled carrots (blanching them softens the raw edge without making them mushy), garlic, bay leaf, and fresh dill. Pour a boiling brine of vinegar, water, sugar, mustard seed, dill seed, red pepper flakes, and salt over top, seal, cool, and forget about it for a few days.

Three to four days in the fridge is the minimum for the flavors to penetrate the vegetables. After a week, they’re even better.

Serve alongside sandwiches, on cheese boards, as a tangy bite in grain bowls, or straight out of the jar.

Kitchen Tips

• Peel the kohlrabi thoroughly; the outer skin is tough and fibrous.
• Slice thin (⅛ to ¼ inch) for faster flavor absorption and better texture.
• Use a clean, sterilized jar. Refrigerator pickles last several weeks if the jar is spotless.
• Don’t skip the parboiling on the carrots; raw carrot stays too hard even after pickling.

Variations

• Swap cider vinegar for white for a rounder, less harsh brine.
• Add slivered ginger or a star anise pod for Asian-inspired pickles.
• Replace kohlrabi with daikon or turnip; same technique, same timing.