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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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
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Quick Pickled Kohlrabi
- Wide mouth glass jars (at least 16 ounces)
- 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)!
- 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.