Kohlrabi Picklesticks

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As a change of pace from slaws and salady shaves this week, I got back in the pickle lab, quick-curing matchsticks of raw kohlrabi in both cider- and rice-vinegar brine. Both worked beautifully, with the cider version yielding rounder, sweeter flavors than the brighter, lighter rice vinegar. Let your own mood—and pantry—be your guide.

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Quickled Kohlrabi Sticks
  • 2 small kohlrabi bulbs, 6 – 8 oz each
  • 3/4 cup rice vinegar or apple cider vinegar
  • 1/2 cup filtered water
  • 1 tbsp pickling or kosher salt
  • 2 tsp honey
  • 1 small clove of garlic (or a section of garlic scape)
  • 1/2-plank of peeled, fresh ginger
  • 1 or 2 small dried chilis (optional)

Trim any leaves, then rinse and pare the outer layer from the kohlrabi bulbs. Carefully cut the kohlrabi into matchsticks. If you prefer wider planks or batons, that’s cool; just know that they’ll take a day or two longer to cure in the fridge than thinner cuts.

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In a small saucepan, bring the vinegar, water, honey, and salt to a strong simmer. In the meantime, place the garlic, ginger, and chili (if using) in a clean pint jar, then add the sliced kohlrabi.

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Carefully pour the hot brine into the jar. Let it cool on the counter for a half hour or so, then cover and let rest until completely cool. Transfer to the fridge, and wait 24 hours before you dip in. Enjoy within two weeks on sandwiches, salads, or alongside richer meats.

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