Quick Pickled Kohlrabi Recipe (2024)

If you’re wondering about preserving kohlrabi, you have to try this pickled kohlrabi recipe! It’s crunchy and zesty with tons of flavor in each spear. Plus, it keeps for a while in the refrigerator so you can enjoy kohlrabi for weeks.

Pickling vegetables is one of my favorite methods of preserving them for later use, especially if I have too much of something on hand and want to avoid food waste. Some of my favorites include my Quick Pickled Red Onions and Pickled Celery, but this new pickled kohlrabi is already climbing the ranks!

It turns out that kohlrabi has the perfect texture for pickling. It’s refreshingly crisp and becomes even more so after soaking in a quick vinegar brine. Plus, you can cut kohlrabi into spears — the ideal pickle shape!

So if you find yourself with a lot of kohlrabi in your CSA share box or if you just picked it up at the farmers market for the first time, this recipe is for you. Enjoy it as a snack or use it in recipes like salads and slaws. Whatever you do, remember to report back and let me know! For another way to try kohlrabi, see the Sautéed Kohlrabi.

Ingredients and Substitutions

• Kohlrabi: You can use purple or green. If you have a lot of bulbs, double or triple the recipe. Just remember that you’ll need more or bigger jars!
• Vinegar: I used white wine vinegar, but you can substitute red wine or apple cider vinegar.
• Water: Use equal parts water and vinegar for the brine.
• Sugar: Granulated sugar works best in pickled vegetable recipes IMO, but you can sub other types of sugar.
• Salt: Table, kosher, or sea salts all work.
• Dried dill: Substitute fresh (1 to 2 teaspoons instead of ½ teaspoon dried) if that’s what you have.
• Whole peppercorns: Omit these if you don’t want a little spice. Whole peppercorns are preferred, since they infuse the brine with flavor, but you can use a few shakes of ground black pepper if that’s what you have.

Variations

Pickled kohlrabi is so easy to customize! Keep the main brine ingredients the same (vinegar, water, salt, and sugar), but feel free to play around with the other seasonings you add. You can add mustard, celery, or fennel seeds, red pepper flakes (for some heat), garlic, or fresh herbs.

Instructions

The full recipe card with ingredient quantities is at the bottom of the post. Here’s a preview of the steps with photos to guide you.

Peel and cut the kohlrabi into thick matchsticks/spears. See How to Peel Kohlrabi for tips. If you don’t want spears, you can also pickle kohlrabi in cubes or thin, slaw-like pieces.

Combine the brine ingredients, except the dill, in a saucepan. Bring to a simmer and cook, stirring occasionally, for a few minutes until the salt and sugar dissolve.

See Also

Pistachio Butter Recipe (1 ingredient, 5 minutes!) - Texanerin BakingVegan Peanut Butter Fudge Recipe - Build Your Bite20 Best Adzuki Bean Recipes - Half-ScratchedApple Slaw Recipe - Easy, Healthy, Vegan - Two Spoons

Stuff the spears into a wide mouth glass jar, at least 16 ounces. I like to use these Ball mason jars. If you only have smaller jars, you can divide the ingredients into 2 of them.

Stir the dill into the prepared brine, then pour it over the kohlrabi spears. Seal the jar and let it sit at room temperature for 30 minutes to cool. Then, transfer the jar to the refrigerator.

Storage

Pickled kohlrabi lasts for at least 2 weeks in the refrigerator (and likely longer, if you don’t eat it all first). Remember that this recipe is not intended for making canned kohlrabi that’s shelf-stable. It is a quick/refrigerator pickle recipe.

Serving

If you’re wondering what pickled kohlrabi tastes like, it’s similar in texture to broccoli stems and tastes like a cross between broccoli and pickled cabbage. The dill provides a hint of that signature pickle taste too. I like to eat pickled kohlrabi straight from the jar, but you can also cut it up into thin matchsticks for a kohlrabi slaw or use it in salads (even egg or chicken salad!) and on charcuterie boards.

More Kohlrabi Recipes

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📖 Recipe

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