Pickled kohlrabi matchsticks from Preserving by the Pint: Quick Seasonal Canning for Small Spaces by the Author of Food in Jars by Marisa McClellan

  • fresh ginger
  • honey
  • kohlrabi
  • red wine vinegar
  • black peppercorns
  • chile flakes
  • pickling salt
  • EYB Comments

    Needs to rest for 48 hours.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Needs to rest for 48 hours.

  • abrownb1 on July 13, 2020

    Grated kolhrabi on the mandoline so my pickle had more of a shredded texture (similar to sauerkraut). Reached peak deliciousness after about 2 weeks in the fridge to soften the flavors but still pretty good after a few days.

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