Kohlrabi has to be the ugliest veg in the whole world, but its taste is somewhere between cabbage and apple! This is a great preserving recipe. Keep in the pantry for up to a year but once opened keep in the fridge and eat within 2 weeks.
Fresh from the garden: kohlrabi
Recipe source: adapted from a recipe on puttingupwitherin.com
Makes: 4 large jars
Equipment:
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Ingredients:
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What to do:
To sterilize the jars:
- Wash the jars and lids in hot soapy water, rinse well and drain upside down.
- Place all the jars onto an oven tray, the right way up, and slide into the cold oven. Heat oven to 160C and leave to sterilize for 15 mins.
- Drain lids into the colander, then dry them with clean pieces of paper towel, taking care not to touch the inside of the lid.
To prepare the recipe:
- Wash the kohlrabi and then peel off the skin. You may need to ask an adult to help you slice the skin off if it is tough. Carefully cut into thin slices, then each slice into thin matchsticks.
- In a medium-sized stockpot combine vinegar, water, honey, star anise, caraway seeds and salt. Bring to a boil.
- Bring out the jars and leave to cool for a few minutes, then using tongs carefully pack the sterilized jars with kohlrabi matchsticks, leaving a bit of space at the top and not touching the inside of the jar.
- Then place the funnel into jar and ladle the hot honey brine (including caraway seeds) over kohlrabi leaving approx. 1cm headspace and including one star anise per jar.
- Using a clean piece of paper towel, wipe the rims, apply the dry lids and then process in hot water bath for 20 minutes (see Melissa).
- Let pickles sit a cool dry place for at least 3 weeks before consuming.
Notes: What does kohlrabi look & smell like? Do you like pickles?
The Bondi Cook 