Quick Pickling – Kohlrabi and Apple

Friday, May 21, 2021

 

Quick Pickling – Kohlrabi and Apple

Last summer, thanks to joining a Farm Cooperative, I discovered quick pickling. I was presented a kohlrabi and wondered what I should do with. My go to for such conundrums is to check out Cooking Light. Low and behold I found a great Quick Pickling recipe that included kohlrabi! There is nothing more delectable than freshly made quick pickled fresh fruits and vegetables, especially during the warmer months. They go with absolutely every meal and can add something special to make each meal interesting, including backyard barbecues and picnics. Pickling is also great for the gut. Although quick pickling is stored for convenience and not for the long term, it still keeps easily in your refrigerator for a couple of weeks.  And keep in mind, the sugar you use is not all absorbed so the carbs per serving are only 5g and counts as a low carb food.

Kohlrabi and Apple Quick Pickles are Great With Any Meal Especially Served Up on Livliga Healthy Lifestyle Dishes

Kohlrabi and Apple Quick Pickles

Ingredients

  • 2 cups rice vinegar
  • 2 cups water
  • ⅓ cup granulated sugar
  • 1 tablespoon kosher salt
  • 3 medium kohlrabi bulbs, peeled and thinly sliced (15 oz.)
  • 1 small Honeycrisp apple, cored and thinly sliced (7 oz.)
  • 1 small cucumber, thinly sliced (6 oz.)
  • 4 garlic cloves
  • 4 dill sprigs
  • 2 tablespoons pickling spice
  • 1 teaspoon coarsely ground black pepper
  • ¼ teaspoon crushed red pepper

Directions

  1. Combine vinegar, water, sugar, and salt in a medium saucepan. Bring to a boil over medium high heat, stirring occasionally, until dissolved.
  2. Place kohlrabi, apple, cucumber, garlic, dill springs, pickling spice, black pepper, and crushed red pepper in a large bowl or 8 cup measuring cup. Pour hot vinegar mixture over kohlrabi mixture. Let stand and cool to room temperature, about 1 hour.
  3. Transfer mixture evenly into 2 (1 quart) glass jars, covering kohlrabi mixture with vinegar mixture. Seal each jar with lid, and completely cool in refrigerator, about 4 hours. Store in refrigerator up to 2 weeks.

Nutritional Information

Servings: 2 quarts. Serving size: ⅔ cup. Calories per serving: 20; Fat 0g; Protein 1g; Carbohydrate 5g; Fiber 1g; Sugars 3g; Added sugars 1g; Sodium 64mg.

 

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