Aaron Kirk
Active Time
15 Mins
Total Time
5 Hours 15 Mins
Yield
Makes 2 quarts pickles (serving size: 2/3 cup)

Upgrade your pickle game with these crunchy and zesty fast-fix pickles. Great for topping tacos, stir fries, salads, or snazzing up an appetizer board, these crunchy pickles deliver a pop of flavor to everyday dishes. Don’t be alarmed by the amount of sugar in this recipe—just a small amount gets absorbed by the pickles. If you have a mandolin, use it to slice the kohlrabi—it gets the job done much faster than a sharp knife.

How to Make It

Step 1

Combine vinegar, water, sugar, and salt in a medium saucepan. Bring to a boil over medium-high, stirring occasionally, until sugar is dissolved.

Step 2

Place kohlrabi, apple, cucumber, garlic, dill sprigs, pickling spice, black pepper, and crushed red pepper in a large bowl or 8-cup measuring cup. Pour hot vinegar mixture over kohlrabi mixture. Let stand and cool to room temperature, about 1 hour.

Step 3

Transfer mixture evenly into 2 (1-quart) glass jars, covering kohlrabi mixture with vinegar mixture. Seal each jar with lid, and completely cool in refrigerator, about 4 hours. Store in refrigerator up to 2 weeks.

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