afoona
Kohlrabi Pickled with Dill and Vinegar
Salads

Kohlrabi Pickled with Dill and Vinegar

Kohlrabi pickled in vinegar with dill and carrot - a quick pickle that gives crunchy, tangy vegetables with fresh dill

⏱ 50 min🍽 4 servings 🌍 Israeli👩‍🍳 Afoona

👨‍🍳 Method

  1. 1
    In a small pot, bring the vinegar, water, sugar and salt to a boil, until the sugar dissolves.
    StoveSmall saucepan
  2. 2
    Arrange the kohlrabi and carrot in a clean jar with the garlic, dill, coriander seeds and peppercorns.
    Jar
  3. 3
    Pour the brine over until it covers the kohlrabi and carrot.
    💡The vegetable must be fully covered by the brine: a piece that sticks out dries up and spoils first.
  4. 4
    Let cool at room temperature, seal and refrigerate for at least 24 hours.
    Refrigerator
54calories
2 gprotein
7 gcarbs
0 gfat
● protein 21%● carbs 73%● fat 7%

Per serving (217 g), of 4 servings

A button hides that part of the recipe, in print too. Another click brings it back. The choice is kept for this recipe.

⚖ About the ingredients

🔧 Tools needed (4) · 🍳 One cooking vessel

  • Refrigerator · Also works: Freezer (Chills faster; don't let it freeze) · Ice bath (Ice bath)
  • Stove · 💡 Workaround, changes the dish: Portable hot plate (one weaker burner) · Camping gas stove (One burner, outdoors) · Electric pressure cooker (multicooker) (One pot, no real shallow frying)
  • Small saucepan · Also works: Pot (None) · Frying pan (A deep pan for sauces)
  • Jar · Also works: Storage container (None)

By the steps, as the recipe is built now: another version or addition can change the list.

🛒 Shopping list