Crispy Kohlrabi and Carrot Pickles
Homemade Sweet and Tangy Pickles with Vibrant Kohlrabi and Carrots
Hello! Today, we’re diving into a recipe that’s as healthy as it is delicious: Kohlrabi and Carrot Pickles! Kohlrabi, a fascinating vegetable that blends the best of cabbage and turnip, gets its name from the German words ‘kohl’ (cabbage) and ‘rabi’ (turnip). Not only is kohlrabi great for fighting cancer and managing diabetes, but its low calorie count, high fiber content, and abundant Vitamin C make it a fantastic choice for weight management. It’s also packed with digestive enzymes, aiding in relieving constipation and promoting gut health. Get ready to enjoy the delightful crunch of kohlrabi and the natural sweetness of carrots in these irresistible homemade pickles!
Main Ingredients
- 1/2 kohlrabi
- 1/2 carrot
Cooking Instructions
Step 1
Prepare your vibrant kohlrabi. Its beautiful purple hue will add visual appeal to your pickles.
Step 2
Wash the kohlrabi thoroughly under running water. For extra cleanliness, you can soak it briefly in water with a splash of vinegar or a bit of baking soda.
Step 3
The peel of the kohlrabi can be a bit tough, so it’s best to peel it using a vegetable peeler for a smooth texture. Peeling ensures a tender and crisp bite.
Step 4
Cut the prepared kohlrabi into bite-sized pieces. While I’ve cut mine into rectangles, feel free to slice them thinly lengthwise or into any shape you prefer. Fun shapes can make eating pickles even more enjoyable!
Step 5
Use a cookie cutter to create charming flower shapes from the carrot, or simply slice it to match the kohlrabi pieces. The colorful addition will significantly enhance the visual appeal of your pickles.
Step 6
Arrange the cut kohlrabi and carrot pieces neatly in a clean, airtight container. Avoid overpacking; leave a little space for the brine to circulate.
Step 7
Now, let’s make the pickle brine. Measure out 1/2 cup of water, 1/2 cup of vinegar, 1/4 cup of sugar, 1/2 tablespoon of pickling spice, and 1/2 tablespoon of kosher salt. Pickling spice is the secret ingredient that gives store-bought pickles their signature aroma, and you can easily find it at most large supermarkets.
Step 8
In a saucepan, combine the water and sugar first. Stir until the sugar is completely dissolved. Then, add the pickling spice and kosher salt. Finally, add the vinegar. It’s best to add vinegar last and bring the mixture to a gentle boil for just a moment, as prolonged boiling can diminish its fragrant aroma.
Step 9
You’ll know it’s ready when the brine just begins to simmer. Avoid boiling it vigorously or for too long; a light simmer is perfect.
Step 10
Here’s the beautifully prepared pickle brine, looking absolutely delicious!
Step 11
Do NOT let it cool! Pour the hot pickle brine directly over the kohlrabi and carrot pieces in the container. The heat from the brine will slightly cook the vegetables, preserving their crispness while infusing them with flavor.
Step 12
Seal the container and let it sit at room temperature for about a day, allowing the flavors to meld. Afterward, refrigerate the pickles. They will be ready to enjoy after at least two days. (Tip: If your initial container seems too small, transfer the pickles to a larger airtight container to ensure they are fully submerged in the brine.)
