Kohlrabi Quick Pickle
This week in Fresh Starts Cooking Camp we covered the rainbow of vegetables and one of our recipes called for kohlrabi. Kohlrabi is an excellent example of a vegetable that is foreign to most and intimidating at the same time, like many other root vegetables. Each week the kohlrabi goes almost unnoticed on Homegrown’s online market, only a few folks have ordered it. This inspired me to include kohlrabi in the recipe repertoire at Camp and luckily this recipe for a quick pickled kohlrabi was a winner!
Quick Pickle - Recipe created by Amy Rupert Secol
Yield: 4 servings
2 c. vegetables such as kohlrabi, radish, onion, cucumber or carrots, matchstick
1/4 c. apple cider vinegar
3/4 c. filtered water
1 tsp. honey
1 T. fresh herbs such as parsley, dill, chives or thyme
salt and pepper to taste
Combine vinegar, water and honey. In a shallow dish, spread out the vegetables. Pour vinegar over the vegetables and toss. Season with salt and pepper. Cover and refrigerate for 30 minutes. Sprinkle fresh herbs and enjoy. Pickles are great over a variety of dishes including salad greens, tacos, whole grains, animal protein and they’re great even as a side dish of their own.