Pickled Kohlrabi and Garlic Scapes

I can’t believe how I become more and more overrun with vegetables every week.

I also can’t believe how much fun I have coming up with new ways to make my vegetables.

Like pickling!

This has seriously become one of my favorite ways to use up the vegetables that I’m getting sick or have too many of.  I’m trying extremely hard to not let anything go to waste, and I’m proud to say I haven’t had to throw anything away yet (I will admit I let some otherwise edible beet greens/stems go into the produce bag because I just couldn’t stomach the thought of eating any more).

I adapted this recipe for pickled kohlrabi in my cookbook DIY Delicious.  As per usual, I made quite a few adjustments.

Pickled Kohlrabi and Garlic Scapes

-dice two kohlrabi including greens and stems
-chop ~5 garlic scapes
-in a saucepan combine 1 cup distilled vinegar, 1 whole garlic clove (peeled), 1 teaspoon raw sugar, 1 teaspoon salt, 1 teaspoon ground turmeric, 1/2 teaspoon mustard seeds, and 1/2 teaspoon coriander seeds.

i love the turmeric color

-let ingredients simmer until everything is combined
-meanwhile, sterilize a mason jar and pack the vegetables into the bottom

this part always reminds me of sand art from when I was little

-once the vinegar mixture is ready (~5 minutes), pour over vegetables, seal jar, and let sit in fridge for 3 days.

I wish I had a picture of what everything looked like after the 3 days- such a great yellow color.  The kohlrabi pickles really well and the best part is, if you have people over they’re always super impressed by pretty much everything about pickling.  First of all, it looks so freaking quaint to pull a mason jar out of your fridge.  Secondly, the colors of pickled vegetables are usually amazing.  Third, even though it’s easy to do, just saying that you pickled something if you’re under 65 sounds kind of BA.  Maybe the Bloomington hipster mindset is starting to infiltrate my brain.

Tonight I served this with grilled tofu, bison burgers, and a brown rice/red quinoa side dish I made last night that I totally regret not taking pictures of.  Basically, I combined brown rice, red quinoa, chopped kohlrabi, chopped mint leaves, black beans, and garlic scapes in the rice cooker so that I could have something for lunch today.  Totally delicious.

Total Price: $2.65

2 organic kohlrabi: $2.00
-5 organic garlic scapes: $0.25
-1 organic garlic clove: $0.10
-vinegar/spices: $0.30

$2.65 seems like a lot to me, at first, but when I think about it, I’ve had the pickled veggies for a side dish in two meals for myself, I served it tonight as a side for 3 people, and I put the rest in my lunch.  I’d say I stretched every last cent out of that.

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3 responses »

  1. One of these days I’m going to try this. I’d like to know how it is when you eat it. Did you peel the kohlrabi? I sometimes find them a bit woody.

    • It’s very crunchy/crisp. The kohlrabi I have been getting have been on the small side, so I haven’t been peeling them. I almost feel as though you could peel them and then pickle the peels, too, and see how it tastes! I think in general the acidity from the vinegar works as a tenderizing agent to break that cellulose down.

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