We’re having a great year for kohlrabi! Although kohlrabi sort of looks like it’s from outerspace, once you get the thick skin off it’s a crunchy and easy to cook veggie. Great in soups, stir-fries, salads, and more, it’s also a great pickle. You may have noticed we get a little pickle-crazy in the kitchen! Quick pickles are a great way to turn leftover CSA veggies into a tasty snack, and a good snack for kids and adults alike. Last week we made this fresh, crunchy salad and over the weekend I made a batch of these similarly flavored pickles. You can add anything really to the pickly liquid, scallions or onions, dried chillies, whole spices. What are you waiting for? Pick-up a gallon of vinegar and get pickling!
Cilantro Kohlrabi Pickles
1/2 cup chopped cilantro
1 cup water, as hot as it will come out of the tap
1/2 cup rice vinegar
3 tablespoons sugar
1 1/2 teaspoons salt
Chop the kohlrabi. Use a sharp knife to remove the kohlrabi skin. Cut the kohlrabi in half, then thin slices. Half the slices again, and slice into sticks. Or slice the kohlrabi however you’d like! Layer the kohlrabi and cilantro into a quart size jar, leaving about one inch of room at the top.
Make the pickling liquid. Place the sugar and salt in the bottom of a tall measuring cup, add the hot water and vinegar, then stir until the salt and sugar are dissolved. Pour over the kohlrabi and cilantro. Let the pickles cool at room temperature for about an hour, then refrigerate. Pickles keep about a week or two.