Tuesday, May 22, 2012

Honey Balsamic Kohlrabi Pickles


One of the treasures I picked up in Paso Robles during my Mothers' Day outing with Pia was a bottle of luscious, tart honey balsamic vinegar. For the past week, it's been sitting on my counter, waiting patiently for culinary inspiration to strike. When I received three purple kohlrabi in my High Ground Organics CSA box late last week, I shouted 'a-ha!' Tonight I finally got around to making a jar of quick-pickled kohlrabi.

In a pint-size mason jar, I dissolved 1 T of sea salt in warm water. Then I piled the jar full of peeled, cubed kohlrabi. I filled half of the remaining space in the jar with olive oil and topped it off with the honey balsamic vinegar. Tighten the lid on the jar and give it a couple of shakes and swirls. 

Apologies for not having more specific measurements, but it's not crucial for this kind of recipe. Kohlrabi can be eaten raw, so this quick pickling is more for adding flavor than preparing the root for consumption. Marinate these overnight at least. Keep in the refrigerator and eat within a week.

Oh, if you are still wondering about these alien-looking vegetables, their name - in German - means "cabbage turnip." But to me, they ressemble neither of those; I think their flavor is much more refined. Subtle.

If you see kohlrabi in the market, pick one up and have some fun.

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