Go Back
No ratings yet

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.