My "back porch" is my kitchen, my favorite room in the house. Come on in, the coffee is fresh, and I just made a pitcher of sweet tea. The cookies will be out in a minute. I have over 40 years of recipes to share with you, along with my opinion on everything. Oh my, you are right, it is cocktail time. What can I get you? Of course I can make you a Mint Julep! Stop by anytime, something is always cooking, and the back door is never locked.

Bon Appetit, Y'all

Monday, May 21, 2012

Pickled Kohlrabi

Since I had never done anything with kohlrabi except peel, slice and eat, I was more than a little challenged when Larry and Edie decided to include this weird looking vegetable in their garden this year.

While searching the few sites online about kohlrabi I came across that is wonderful. All of my information and the recipe is from there. I'm very impressed.

This curious member of the Brassica genus and the Brassicaceae (or Cruciferae) family dates back to 1554 in Italy. Its name is a combination of the German words for cabbage and turnip. Despite its long history, kohlrabi has never quite caught on in the United States. On the other hand, northern Europeans have long, appreciated this vegetable. Kohlrabi is popular in Japan, China and Southeast Asia.

Kohlrabi is crisp, crunchy, and full of vitamins and powerful anti-cancer capabilities.

These got two thumbs-up from my family. Look for kohlrabi at your local farmers market or grocery.

Pickled Kohlrabi
1 quart

3 kohlrabi, peeled and sliced 1/4-inch thick
2 large carrots, peeled, cut into stocks and parboiled for 3 minutes
2 cloves garlic, crushed
1 bay leaf
3 large sprigs fresh dill

Pickling mixture
3/4 cup white vinegar
1 1/4 cups water
3 tablespoons sugar
1 teaspoon mustard seed
1/2 teaspoon dill seed
1/4 teaspoon red pepper flakes
1 teaspoon salt

Combine kohlrabi and carrots; pack into 1-quart glass jar along with garlic, bay leaf and fresh dill.

In a saucepan, combine pickling mixture ingredients and heat, stirring constantly, until mixture boils and sugar dissolves.

Pour boiling mixture over kohlrabi and carrots, filling jar completely. Place lid on jar and allow to cool completely at room temperature. When cool, refrigerate for 3 to 4 days to let flavors blend before using.


  1. these sound so good. we don't pickle enough stuff in this country!

  2. Really different, sounds delicous!

  3. I have this growing in my garden! My mom always grew it when we lived in ND. It is yummy, and I too had always eaten it raw.

  4. I've never had I have to find it!...:)JP


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