Looking for something easy and delicious to do with the all the kohlrabi you’ve been getting in your CSA share this summer? This garlicky kohlrabi relish is just the ticket!
Kohlrabi. It’s one of those vegetables that you find primarily at farmers markets and in your CSA baskets. Knobby round balls with gangly stems and oversized leaves, they look a little like disastrously malformed broccoli.
Once you trim away the stems and leaves (try them in your next veggie stir fry) and peel off the tough outer layer, you’re ready to pickle. You can use kohlrabi in a variety of pickle applications, but I particularly like turning them into a shredded relish.
This is one of those preserves that is half pickle, half salad. A forkful or two alongside your favorite sausage is nice. Adding it to a cool soba noodle dish is really delicious. And it’s weirdly delicious in an egg sandwich.
If you can’t find kohlrabi, peeled broccoli stems have a similar density and flavor and can easily be swapped in.
- 4 pounds kohlrabi
- 3 cups apple cider vinegar
- 5 garlic cloves, pressed or minced
- 2 tablespoons sea salt
- 1 tablespoon crushed black pepper
- Prepare a boiling water bath canner and four pint jars.
- Shred the kohlrabi using the grating disc of your food processor or a box grater. You should have about ten cups of grated kohlrabi.
- In a large, non-reactive pot, combine the kohlrabi, apple cider vinegar, garlic, salt, and pepper. Set over high heat and bring the contents of the pot to a boil. Once the liquid boils, cook for 3-4 minutes, until the kohlrabi slumps a little and release some of its liquid.
- Using tongs, pack the kohlrabi into the prepared jars and ladle the liquid over to cover, leaving 1/2 inch headspace. Use a chopstick or plastic bubbling tool to remove any trapped air bubbles, and add more liquid, if necessary.
- Wipe the rims, apply the lids and rings, and process in a boiling water bath canner for 15 minutes.
- When time is up, remove the jars from the canner and set them on a folded kitchen towel to cool.