- Calories 20
- Fat 0g
- Satfat 0g
- Unsatfat 0g
- Protein 1g
- Carbohydrate 5g
- Fiber 1g
- Sugars 3g
- Added sugars 1g
- Sodium 64mg
- Calcium 1% DV
- Potassium 3% DV
Kohlrabi and Apple Quick Pickles
Aaron Kirk
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.
