Quick pickled Kohlrabi – 2 ways


  • 1/2 cup white vinegar
  • 1 1/2 cups water
  • 1 1/2 tsp salt
  • about 5 small kohlrabi, peeled and sliced thin, about 0.6cm thick

for seasoning, 2 options are:

  • 1/2 tsp fennel seeds, 1/2 1sp peppercorns, 1-2 lemon peels.
  • 1/2 tsp dried rosemary, 1/2 tsp coriander, 1-2 orange peels.


First in a small pot bring the water, vinegar, and salt to a simmer over medium heat. Then stack up the kohlrabi slices into both jars until they almost reach the top. Once the water/vinegar mixture has simmered, pour into the two different jars that are each filled with the spices and sliced kohlrabi, seal tightly with a lid and allow to cool to room temperature before putting into the refrigerator. these crunchy treats will be ready for snacking the following day.