Quick Kohlrabi Pickles

2-4 small kohlrabi bulbs, trimmed, peeled, and cut into 1/2″ cubes

Good olive oil (optional)

Rice vinegar (not sweetened, available in Asian section of grocery store.  Otherwise, substitute white wine or sherry vinegar, or even white vinegar with just a pinch of sugar added)

Kosher Salt

Fresh Black Pepper

Place the kohlrabi chunks in the bowl of a lidded, airtight container.  Drizzle with a touch of olive oil, a good splash of vinegar, and sprinkle liberally with salt and pepper.  Replace the lid and shake well.  Taste and adjust seasoning.  Place in fridge, shaking occasionally.  They are best after they have marinated for a few hours, and will last about a week, becoming more intensely flavored but still largely retaining their lovely texture.  Found at http://www.restaurantwidow.com

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s