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pickled kohlrabi spears in a wide mouth glass jar with lid on a counter
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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.
Course Condiment, Snack
Cuisine American
Prep Time 15 minutes
Cook Time 5 minutes
Resting Time 30 minutes
Total Time 50 minutes
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