Garlicky Kohlrabi Relish

August 3, 2016(updated on August 30, 2021)

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!

vertical jars of garlicky kohlrabi relish

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.

four kohlrabi bulbs

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.

ten cups shredded kohlrabi

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.

four pints of garlicky kohlrabi relish

If you can’t find kohlrabi, peeled broccoli stems have a similar density and flavor and can easily be swapped in.

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Garlicky Kohlrabi Relish


  • 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.

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14 thoughts on "Garlicky Kohlrabi Relish"

  • I’ve never made kohlrabi, but this sounds great. I bet it would taste fantastic stirred into coleslaw.

  • Oh, how I wish I had had this recipe a few months ago when our northeast Ohio CSA bags had human head sized kohlrabis in them every week!

  • Is it me, this seems way to spicy and it seems to be lacking in flavor. Oh well, on to the eggplant and tomato recipe to try next!

    1. I’m sorry to hear that you’re disappointed in the recipe. Do know that all pickled things are best when given some time to mellow and become more flavorful. However, not all recipes are right for all people. I found my batch to be quite delicious.

  • I grated my kohlrabi last night so it’d be ready for me this evening, however I started with 6 good heads and ended up with 4 lbs shredded. I feel like I have a lot more than will fit into 4 pints! Can you please clarify whether you need to start with a total of 4 lbs (the entire vegetable-pre peeled) or after it’s shredded and ready to go? Thank you:)

    1. You start with 4 pounds before you peel and shred. If the work of prepping the vegetable is in the body of the recipe, it means that the starting weight is unprepared produce.

  • Thank you Marisa, I will give it time to mellow and see how it is then. And yes I always say one cannot like everything! But I love most all your recipes.

  • I have grown my own kohlrabi for 2 years now. I let this years batch grow large. I’ve just made Kohleabi Relish and it’s got 12 minutes left on the water bath. Looks good. 2 kohlrabi amounted to 5 5 lbs. grated.I got 6 pints.

  • I made this and it’s really good. I see using this next to my plant-based sausage and in my sandwiches all winter. Thank you. This recipe should be in your book!