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.
2 cups rice vinegar
2 cups water
1/3 cup granulated sugar
1 tablespoon kosher salt
3 medium kohlrabi bulbs, peeled and thinly sliced (15 oz.)
1 small Honeycrisp apple, cored and thinly sliced (7 oz.)
1 small cucumber, thinly sliced (6 oz.)
4 garlic cloves
4 dill sprigs
2 tablespoons pickling spice
1 teaspoon coarsely ground black pepper
1/4 teaspoon crushed red pepper
Added sugars 1g
Calcium 1% DV
Potassium 3% DV
How to Make It
Combine vinegar, water, sugar, and salt in a medium saucepan. Bring to a boil over medium-high, stirring occasionally, until sugar is dissolved.
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.
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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