Quick Pickled Kohlrabi Recipe (2024)

FAQs

Which vinegar is best for quick pickling? ›

Distilled white vinegar is the most commonly used, because it has a clean, crisp flavor that retains the produce's original taste and color best. Apple cider vinegar lends a milder, sweeter flavor if you don't mind the darker color. White wine, red wine and champagne vinegar all are great to use with pickling.

The classic ratio is super easy to remember and is easily scale-able depending on how many pickles you're making. It's 100% vinegar, 50% water, 25% sugar and 12.5% kosher salt by weight. So for example, 200g vinegar, 100g water, 50g sugar and 25g kosher salt (again, you can scale this up or down!).

Quick pickles don't develop the deep flavor that fermented pickles do, but they also only require a few days in the brine before they can be enjoyed. Quick pickles also do not require canning when refrigerated.

There are several ways to cook kohlrabi, most of them similar to how you cook potatoes: boiled, steamed, roasted, fried or mashed. Slices and sticks can be stir-fried, and the whole stem can be hollowed out and stuffed with a veggie and rice or meat filling and baked like stuffed peppers.

Don't use vinegar for home canning unless you are sure of its acetic acid content. It should be 5%. Don't use homemade vinegar when you make pickles because the acetic acid content is unknown and variable. Only use a 5% acid vinegar found in the food aisle of your local grocery stores.

Because apple cider vinegar is made from apples rather than barley, corn rice or wine, it gives pickles a mellower taste. Using a white distilled vinegar, for example, will create a harsher flavour. But as well as being gentler on your palate, using apple cider vinegar also adds health benefits to pickles.

Vinegar: Use white distilled or cider vinegars of 5% acidity. Any kind of vinegar with unknown acidity should not be used. White vinegar is usually preferred when a light color is desirable. The level of acidity in a pickled or fermented product is as important to its safety as it is to taste and texture.

Vinegar-based pickling is a much faster process than fermentation pickling. In its quickest form, you'll just boil a vinegar solution, pour it over the the object of your pickling desire, let it all cool and stash it in the fridge.

This is a basic 3-2-1 pickle recipe—three parts vinegar, two parts water, one part sugar. Salt and spices are totally up to you. You can also reduce the amount of sugar for a more savory pickle brine.

Quick pickling is simply the act of storing fresh produce in a brine of vinegar, salt, water, and sometimes sugar, in the refrigerator. These pickles are not canned and are ready to eat mere hours after making, though I usually wait at least a day or two.

How long does a quick pickle take? ›

Also known as refrigerator pickles, these pickles are not “canned,” rather they're made in around 15 minutes and then kept in the refrigerator for a few weeks to be enjoyed just like you would a canned or storebought pickle. They're packed with flavor and retain a classic pickle crunch.

Did you know that pickled and fermented foods are actually really good for you? Not only are they delicious but they're packed full of minerals, vitamins and good bacteria.

Kohlrabi is a good source of both soluble and insoluble fiber. The former is water-soluble and helps maintain healthy blood sugar and cholesterol levels. On the other hand, insoluble fiber isn't broken down in your intestine, helping add bulk to your stool and promote regular bowel movements ( 19 ).

The best quality kohlrabi—sweet, crisp, juicy—results from fast growth without heat or moisture stress. If the plants are overheated or struggling to take up water, they will produce chemicals that have strong, bitter flavors.

Throughout Europe and around the globe, kohlrabi is considered a typical German vegetable. Kohlrabi goes very well with roasts, steaks, Schnitzel, poultry, fish, and egg-dishes.

Use a ratio of at least equal parts vinegar to water, or 2 to 1 vinegar to water, depending on how strong you want the vinegar flavor to be. Add pickling spices, I usually add a tablespoon or 2 per cup of liquid. Salt is added, about a 1/2 teaspoon per cup, and a touch of sugar is optional.

Pickling vinegar is more acidic than regular vinegar. It makes pickles crispier and their shelf life longer.

Most people agree that the basic difference would be the level of purity. Simply put, distilled vinegar has been purified more than white vinegar. More than that, there are also dissimilarities when it comes to chemical structure, production and usage. White vinegar is sometimes also called spirit vinegar.

Vinegars come in various acidity levels. Vinegar used for pickling must at least 5% acidity. Look at the label to be sure that the vinegar you are using is 5% acidity.