Kohlrabi Pickles With Chile Oil Food

KOHLRABI PICKLES WITH CHILE OIL

Kohlrabi Pickles With Chile Oil image

Kohlrabi has a muted flavor and crunchy texture similar to a broccoli stem, which is something to keep in mind for this pickles recipe.

Provided by Andy Baraghani

Categories Bon Appétit Side Pickles Chile Pepper Cilantro Lime Vinegar Sesame Oil Wheat/Gluten-Free Vegetarian

Yield Makes about 1 cup

Number Of Ingredients 12

Ingredients

1 pound small kohlrabies, peeled, halved lengthwise, thinly sliced crosswise
1 teaspoon kosher salt
1 garlic clove, finely grated
2 tablespoons coarsely chopped cilantro
1 tablespoon unseasoned rice vinegar
2 teaspoons chile oil
1 teaspoon finely grated lime zest
1 1/2 teaspoons fresh lime juice
1/2 teaspoon black sesame seeds
1/2 teaspoon fish sauce
1/2 teaspoon sugar
1/2 teaspoon toasted sesame oil

Steps:

Toss kohlrabies and salt in a large bowl to coat; chill, tossing occasionally, 30 minutes. Drain, then toss in a clean large bowl with garlic, cilantro, vinegar, chile oil, lime zest, lime juice, sesame seeds, fish sauce, sugar, and sesame oil to combine.

PICKLED KOHLRABI

Pickled Kohlrabi image

Make and share this Pickled Kohlrabi recipe from Food.com.

Provided by dicentra

Categories Vegetable

Time 30m

Yield 1 quart

Number Of Ingredients 12

Ingredients

3 kohlrabi, peeled and sliced 1/4 inch thick
2 carrots, peeled and cut into sticks and parboiled 3 minutes
2 garlic cloves, crushed
1 bay leaf
3 large sprigs fresh dill
3/4 cup white vinegar
1 1/4 cups water
3 tablespoons sugar
1 teaspoon mustard seeds
1/2 teaspoon dill seed
1/4 teaspoon red pepper flakes
1 teaspoon salt

Steps:

Combine kohlrabi and carrots and pack in a 1 quart glass jar along with garlic, bay leaf and fresh dill.
In a saucepan combine pickling mixture ingredients and heat, stirring, until it boils and sugar is dissolved.
Pour boiling mixture over kohlrabi and carrots, filling jar completely.
Cover jar. When cool, refrigerate 3-4 days before using to let flavors blend.

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