Kohlrabi & Beetroot Pickles with a Vibrant Hue
Vibrant Kohlrabi Pickles Colored with Crimson Beetroot
My mother grew wonderfully sweet and crisp kohlrabi in her garden. She gave me just a few, and I found myself hesitant to store them raw. Since I was completely out of pickles, I decided to use the kohlrabi and a bit of beetroot to make a fresh batch. Remember the golden ratio for pickling any vegetable: Water:Vinegar:Sugar = 2:1:1! This recipe will give you a delightfully tangy and crunchy pickle with a beautiful natural color.
Ingredients (for one 1.8L jar)- 2 medium kohlrabi bulbs
- 1/2 medium beetroot
Sweet & Sour Brine- 500ml water
- 250ml vinegar (rice vinegar or apple cider vinegar recommended)
- 250ml sugar (granulated or brown sugar)
- 1/3 tsp salt
- 2 Tbsp pickling spice blend
- 8 bay leaves
- 500ml water
- 250ml vinegar (rice vinegar or apple cider vinegar recommended)
- 250ml sugar (granulated or brown sugar)
- 1/3 tsp salt
- 2 Tbsp pickling spice blend
- 8 bay leaves
Cooking Instructions
Step 1
Thoroughly wash the 2 kohlrabi bulbs and 1/2 beetroot. Cut them into bite-sized pieces, about 1.5 cm thick (diced or sliced into half-moons). Place the cut kohlrabi and beetroot into a sterilized and completely dry glass jar (a 1.8L honey jar or pickle jar works well). To achieve a beautiful color from the beetroot, you can strategically place a few beetroot slices among the kohlrabi. However, if you also enjoy the crisp texture and flavor of beetroot, feel free to add more!
Step 2
In a saucepan, combine 500ml water, 250ml vinegar, 250ml sugar, 1/3 tsp salt, 2 Tbsp pickling spice blend, and 8 bay leaves. Bring the mixture to a rolling boil over medium heat. Once boiling, reduce the heat and simmer for 1-2 minutes more, stirring until the sugar and salt are completely dissolved. Taste the brine and adjust the seasoning (salt, sugar, or vinegar) according to your preference. Getting the flavor balance right at this stage is key!
Step 3
Carefully pour the hot, freshly boiled brine over the kohlrabi and beetroot in the jar. Ensure the brine covers the vegetables completely. If you prefer a cleaner look without the spices and bay leaves floating in the jar, you can strain the brine through a sieve before pouring it in. However, leaving them in allows their flavors to infuse more intensely into the pickles.
Step 4
Seal the jar tightly with its lid. Once sealed, place the jar directly into the refrigerator for storage. Refrigerating helps maintain the pickles’ freshness and preserves their crisp texture.
Step 5
Allow the pickles to mature in the refrigerator for 1 to 2 days. During this time, the flavors will meld beautifully, resulting in delicious homemade pickles. The taste will continue to deepen and improve with a bit more time, so feel free to adjust the resting period to your liking.
