Beet-Pickled Kohlrabi

A classic Middle Eastern staple, pickled beets and turnips, is updated with sweet crunchy kohlrabi and a multi-colored twist using two types of earthy beets. These tangy spears are ideal for your next charcuterie board or rich meat dishes for balance.

By Olivia Hayo / Photography By Olivia Hayo | March 03, 2019

Ingredients

3 large kohlrabi, peeled, cut into 1/2 inch spears
2 small red beets, peeled, cut into 1/2 inch spears
2 small yellow beets, peeled, cut into 1/2 inch spears
2 jalapeños, cut into 1/2 inch slices
3 stalks celery, halved crosswise, cut into 1/4 inch spears
6 fennel fronds
1 teaspoon pickling spice (optional)
1 1/4 cup distilled white vinegar
3 cups warm water
Sea salt

Instructions

Place red beets and yellow beets in separate medium mixing bowls. Divide kohlrabi evenly between the two mixing bowls. Add 1/2 teaspoon of sea salt to each bowl and mix well. Set aside for two hours or overnight at room temperature.

After two hours or the next day, transfer each bowl of salted vegetables, and its juices, into separate sterilized jars*. Divide the jalapenos, celery, pickling spice (if using), and fennel fronds evenly between jars.

In a large bowl combine the water, vinegar, and 3 tablespoons of sea salt, mix well until salt dissolves. Pour into jars until vegetables are fully covered. Secure the jars with their lids and gently shake to release any air bubbles, place on the counter for 3 days and then into the fridge for up to 1 month.

*To steralize your jars, fill them completely with with boiling water, including lids, and let sit for 1 minute. Carefully empty them out and then air dry.