• Skip to main content
  • Skip to primary sidebar
It's a Veg World After All®
  • Subscribe
  • Cookbook
  • Recipes
    • By Type
    • By Vegetable
  • Tips
  • About
    • Privacy and Terms
    • Services
      • Twin Cities Cooking Classes
      • Writing & Recipes
    • Contact
  • Bloglovin
  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter
  • YouTube
menu icon
go to homepage
  • Recipes
  • By Veggie
  • Prep Tips
  • About
  • Subscribe
  • Books
  • Work with Lizzie
  • Contact
    • Bloglovin
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipes
    • By Veggie
    • Prep Tips
    • About
    • Subscribe
    • Books
    • Work with Lizzie
    • Contact
    • Bloglovin
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×
    Home » Recipes » Pickles & Preserves

    Quick Pickled Kohlrabi Recipe

    Published: Jul 21, 2023 by Lizzie Streit, MS, RDN · This post may contain affiliate links · Leave a Comment

    582 shares
    Jump to Recipe Print
    kohlrabi spears in a jar with text boxes for recipe title and website
    ingredients for pickled kohlrabi and spears in brine in a jar separated by text box

    If you’re wondering about preserving kohlrabi, you have to try this pickled kohlrabi recipe! It’s crunchy and zesty with tons of flavor in each spear. Plus, it keeps for a while in the refrigerator so you can enjoy kohlrabi for weeks.

    pickled kohlrabi spears in a wide mouth glass jar with lid on a counter

    Pickling vegetables is one of my favorite methods of preserving them for later use, especially if I have too much of something on hand and want to avoid food waste. Some of my favorites include my Quick Pickled Red Onions and Pickled Celery, but this new pickled kohlrabi is already climbing the ranks!

    It turns out that kohlrabi has the perfect texture for pickling. It’s refreshingly crisp and becomes even more so after soaking in a quick vinegar brine. Plus, you can cut kohlrabi into spears — the ideal pickle shape!

    So if you find yourself with a lot of kohlrabi in your CSA share box or if you just picked it up at the farmers market for the first time, this recipe is for you. Enjoy it as a snack or use it in recipes like salads and slaws. Whatever you do, remember to report back and let me know! For another way to try kohlrabi, see the Sautéed Kohlrabi.

    Jump to:
    • Ingredients and Substitutions
    • Variations
    • Instructions
    • Storage
    • Serving
    • More Kohlrabi Recipes
    • 📖 Recipe
    • 💬 Comments
    kohlrabi, vinegar, sugar, salt, peppercorns, and dried dill next to each other on a counter

    Ingredients and Substitutions

    • Kohlrabi: You can use purple or green. If you have a lot of bulbs, double or triple the recipe. Just remember that you’ll need more or bigger jars!
    • Vinegar: I used white wine vinegar, but you can substitute red wine or apple cider vinegar.
    • Water: Use equal parts water and vinegar for the brine.
    • Sugar: Granulated sugar works best in pickled vegetable recipes IMO, but you can sub other types of sugar.
    • Salt: Table, kosher, or sea salts all work.
    • Dried dill: Substitute fresh (1 to 2 teaspoons instead of ½ teaspoon dried) if that’s what you have.
    • Whole peppercorns: Omit these if you don’t want a little spice. Whole peppercorns are preferred, since they infuse the brine with flavor, but you can use a few shakes of ground black pepper if that’s what you have.
    overhead view of pickled kohlrabi spears with dill in a glass jar

    Variations

    Pickled kohlrabi is so easy to customize! Keep the main brine ingredients the same (vinegar, water, salt, and sugar), but feel free to play around with the other seasonings you add. You can add mustard, celery, or fennel seeds, red pepper flakes (for some heat), garlic, or fresh herbs.

    Instructions

    The full recipe card with ingredient quantities is at the bottom of the post. Here’s a preview of the steps with photos to guide you.

    kohlrabi sliced into spears on a cutting board with a chef's knife

    Peel and cut the kohlrabi into thick matchsticks/spears. See How to Peel Kohlrabi for tips. If you don’t want spears, you can also pickle kohlrabi in cubes or thin, slaw-like pieces.

    brine for pickled vegetables in a saucepan simmering on a stovetop

    Combine the brine ingredients, except the dill, in a saucepan. Bring to a simmer and cook, stirring occasionally, for a few minutes until the salt and sugar dissolve.

    kohlrabi spears stuffed into a wide mouth glass jar on a counter

    Stuff the spears into a wide mouth glass jar, at least 16 ounces. I like to use these Ball mason jars. If you only have smaller jars, you can divide the ingredients into 2 of them.

    kohlrabi spears with brine poured over them in a glass jar on a counter

    Stir the dill into the prepared brine, then pour it over the kohlrabi spears. Seal the jar and let it sit at room temperature for 30 minutes to cool. Then, transfer the jar to the refrigerator.

    Storage

    Pickled kohlrabi lasts for at least 2 weeks in the refrigerator (and likely longer, if you don’t eat it all first). Remember that this recipe is not intended for making canned kohlrabi that’s shelf-stable. It is a quick/refrigerator pickle recipe.

    overhead view of pickled kohlrabi spears with dill in a glass jar

    Serving

    If you’re wondering what pickled kohlrabi tastes like, it’s similar in texture to broccoli stems and tastes like a cross between broccoli and pickled cabbage. The dill provides a hint of that signature pickle taste too. I like to eat pickled kohlrabi straight from the jar, but you can also cut it up into thin matchsticks for a kohlrabi slaw or use it in salads (even egg or chicken salad!) and on charcuterie boards.

    More Kohlrabi Recipes

    • sautéed kohlrabi and greens in a cast iron skillet with a wooden spoon
      Sautéed Kohlrabi (with the greens)
    • square image of six kohlrabi fritters topped with lemon zest on a serving platter
      Lemon Dill Kohlrabi Fritters
    • photo of a large green kohlrabi underneath a text box with post title
      How to Peel Kohlrabi (with Video)
    • wider version of 3 whole roasted kohlrabi with pom seeds on a white plate
      Whole Roasted Kohlrabi with Pomegranate Reduction
    See more Kohlrabi →

    I’d love to hear how you like this recipe! Rate/review using the stars on the recipe card or in the comments, and follow the Veg World on YouTube, Instagram, Facebook, and Pinterest. Looking for something totally different? Browse the recipe library.

    📖 Recipe

    Send The Recipe

    Get This Recipe In Your Inbox

    Share your email, and we’ll send it to you. Plus, you’ll get a weekly recap of new recipes!
    pickled kohlrabi spears in a wide mouth glass jar with lid on a counter

    Quick Pickled Kohlrabi

    Refrigerator pickled kohlrabi is a delicious way to preserve this unique vegetable! Vinegar, dill, and peppercorns contribute a ton of flavor to every spear.
    5 from 1 vote
    Print Pin Rate
    Prep Time: 15 minutes mins
    Cook Time: 5 minutes mins
    Resting Time: 30 minutes mins
    Total Time: 50 minutes mins
    Servings: 8 ¼-cup servings
    Calories: 25kcal
    Author: Lizzie Streit, MS, RDN

    Equipment

    • Wide mouth glass jars (at least 16 ounces)

    Ingredients 

    • 1 pound kohlrabi - about 1 medium bulb
    • ½ cup white wine vinegar - can sub red wine or apple cider vinegar
    • ½ cup water
    • 1 tablespoon granulated sugar
    • 1 teaspoon kosher salt
    • ½ teaspoon whole peppercorns
    • ½ teaspoon dried dill - can sub 1 to 2 teaspoons fresh

    Instructions

    • Peel and slice the kohlrabi into spears/thick matchsticks. See How to Peel Kohlrabi for more tips.
    • In a saucepan, combine the white wine vinegar, water, sugar, salt, and peppercorns. Bring to a simmer and cook for a few minutes, stirring occasionally, until the sugar and salt dissolve. Remove from heat.
    • Stuff the kohlrabi spears into a wide mouth glass jar, at least 16 ounces. If you only have smaller jars, divide the kohlrabi across 2 or 3 of them.
    • Mix the dill into the brine. Pour the brine over the kohlrabi spears. You may have a little extra brine.
    • Seal the jar(s). Let it sit at room temperature for 30 minutes to cool before transferring to the fridge.
    • You can enjoy the kohlrabi right away after 30 minutes or let it chill in the fridge overnight before eating.
    • Leave a rating or review by tapping the stars on this recipe card (above) or in the comments section (at the end of the post)!

    Notes

    • Keep the sealed jar in the fridge for up to 2 weeks. Pickled kohlrabi can often last longer than 2 weeks, but inspect it for any signs of mold or soiling before eating. Keep in mind that this is not a canning recipe and is not intended to make shelf-stable kohlrabi, so you have the store the jar in the refrigerator.
    • Enjoy the spears on their own as a snack, sliced into thin matchsticks for a slaw, or added to charcuterie boards.

    Nutrition

    Serving: 0.25cup | Calories: 25kcal | Carbohydrates: 5g | Protein: 1g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.01g | Sodium: 304mg | Potassium: 210mg | Fiber: 2g | Sugar: 3g | Vitamin A: 26IU | Vitamin C: 35mg | Calcium: 17mg | Iron: 0.4mg
    Did you make this recipe?Tag @vegworld_recipes and follow me today!

    More Pickles and Preserves

    • Pickled red cabbage in glass jars with seasonings on a counter.
      Quick Pickled Red Cabbage
    • jalapeño relish in a small bowl next to ingredients and a napkin
      Jalapeño Relish
    • blueberry chia jam in a jar on a counter surrounded by berries and tools
      Blueberry Chia Jam
    • overhead view of pickled red onions in a jar on a counter
      Quick Pickled Red Onions (No Cook)
    582 shares

    Reader Interactions

    Comments

    No Comments

    5 from 1 vote (1 rating without comment)

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    lizzie streit cutting carrots

    Welcome! I'm Lizzie, a Registered Dietitian and cookbook author who loves vegetables. And I'm here to help you love them too! My easy, veggie-forward recipes will help you get comfortable in the kitchen and celebrate the seasons.

    More about me →

    Spring

    • Mint leaves, peas, and coconut yogurt on top of pea and mint soup in a bowl.
      Pea and Mint Soup (Vegan)
    • Roasted asparagus salad in a serving dish with a wooden spoon next to ingredients and a napkin.
      Roasted Asparagus Salad with Barley
    • Large bowl with hummus topped with colorful vegetables next to pita, a napkin, and herbs.
      Easy Appetizer Hummus Platter
    • Snap pea, quinoa, and chickpea salad in a bowl with a wooden spoon.
      Sugar Snap Pea Quinoa Salad
    See more Spring →

    Salads

    • Kale salad on a serving plate next to ingredients, a napkin, and utensils.
      Kale and Chickpea Salad with Feta
    • Chicken fennel salad in a serving bowl surrounded by ingredients and a napkin.
      Chicken Fennel Salad with Yogurt Dressing
    • Celeriac coleslaw in a bowl on a table surrounded by garnishes.
      Celeriac Coleslaw (without Mayo)
    • Fennel apple salad in a serving bowl next to garnishes and a napkin on a counter.
      Fennel Apple Salad
    See more Salads →

    Footer

    About

    About Lizzie

    Privacy Policy and Terms

    Portfolio

    My Books

    Featured On

    logos from news publications and websites spread out on a white background

    Contact

    Contact

    Work with Lizzie

    Sign Up! for emails and updates

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2013-2025 It's a Veg World After All ® LLC

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.