I have a bazillion kohlrabis I got from my CSA. They had a giant tub of them as "extras" and when I commented on how much I liked them, they begged me to take as many as I wanted because everyone was sick of them.
So I did.
I am making dilly beans with my beans I got, and I was thinking that it would be nice to cut the kohlrabi into matchsticks and do some pints of those too dilly bean style, although maybe leave the dill out. I think they would be nice in a salad mid winter.
Does anyone see a problem with that? It was my understanding that you could BWB most veggies in a 50/50 vinegar water brine and be OK, but sometimes I cannot remember if I heard something from a "reliable" source or not. I would be happy to do 100% vinegar too if needed. A search of this forum only yields one "refrigerator" style Kohlrabi pickle recipe.
FWIW, they are a cruciferous veggie, and they have a texture like a cauliflower stem, or maybe a cross between a radish and a carrot??
melva02
Linda_Lou
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