Farmacy And Pickling
Quick Pickled Kohlrabi Slaw
With its crunchy texture and mild flavor that just soaks in all that pickling juice, quick pickled kohlrabi slaw adds a nice kick as a side dish for meats, or as a relish for burgers and hot dogs. I even eat it by the forkful straight out of the jar — it’s just that good!
Ingreadient
- 2 1/2 cups distilled white vinegar (5% acidity)
- 2 1/2 cups water
- 2 tablespoons pickling salt
- 2 tablespoons sugar
- 2 medium kohlrabi, leaves removed
- 2 teaspoons black peppercorns, divided
- 1/2 medium onion, thinly sliced
- 2 to 3 large cloves garlic, minced
- 1/4 teaspoon red pepper flakes, divided
Direction
- In a medium saucepan, bring the vinegar, water, pickling salt, and sugar to a rolling boil.
- Stir until the salt and sugar are fully dissolved, then remove the brine from heat.
- Trim the kohlrabi bulb with a knife, removing any blemishes and hard bits.
- Slice the kohlrabi into thin matchsticks about 2 inches long and 1/8 inch wide.
- Pour a teaspoon of black peppercorns into each clean jar.
- Then, fill the jars by repeating layers of garlic, onion and kohlrabi to just about 1 inch below the rim.
- Fill the jars with brine, making sure all the ingredients are covered, then top off with 1/8 teaspoon of red pepper flakes in each jar.
- Wipe the rims with a towel and seal with lids.
- Store your jars in the fridge for at least a day before consuming.
