Family Farm

Family Farm

Friday, August 5, 2011

I have been getting requests for the recipe I've been using for my Kohlrabi.  This is from the Joy of Pickling, and we've really enjoyed it!
Pickled Kohlrbi
1 1/2 lbs kohl. peeled & cut into pieces about 1 by 2 by 1/4in.
1 1/2 tsp pickling salt
1 cup rice vinegar
1 cup water
3 large garlic cloves, coarsely chopped
zest of 1 lemon, in strips
2 tbl sugar
1/2 tsp. black peppercorns, crushed
4 thin slices fresh ginger
1/4 tsp hot pepper flakes
1. in a bowl, toss the kohl. w/ the salt, let it stand about 1 hr.
2. drain kohl. & pack it into quart jar. Bring the remaining ingredients to a boil & immediately pour them over the kohl. Cover the jar & let cool to room temp.
3. store the pickle in fridge, it's ready to eat in a day or 2, it will keep about 3 weeks.

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