Pickled Kohlrabi with Mustard Seeds- Putting Up with ErinPickled Kohlrabi with Mustard Seeds- Putting Up with Erin

A few years back, I challenged myself to buy one new unfamiliar item each week from the Baltimore farmers’ market. Being quite inexperienced in the kitchen at that time (let’s be honest, I’m still pretty inexperienced), there were plenty of options to choose from. I started with easy and familiar items like eggplants, radishes, and turnips. One Saturday I came across a veggie that I had never seen before, a veggie that looked like what I would imagine an underwater alien beet would look like. I only bought a small bunch and I recall inquiring about the mystery vegetable. I could have sworn the farmer said it was called cholerae… For those of you who know anything about my area of research, a veggie called cholerae is more than exciting, yet also quite terrifying! Long story short, I got excited about experimenting with my chosen veggie of the week, let it sit in the fridge for 5 days, forgot it’s fake name, and never stepped up to the challenge. Weird veggie: 1- Erin: 0. Failure!

This past week, I was at The Black Birch in Kittery, ME and was lucky enough to sample some of their house pickles. A very nice assortment exhibiting various levels of vinegar spiced flavor. Onions, carrots, cucumbers, the works… and one crunchy pickle I did not recognize… surprise (I know the anticipation was killing you), it was that alien beet veggie, correctly called kohlrabi. You better bet that when I spotted 4 bunches of purple kohlrabi at the Wake Robin Farm stand yesterday at the Portsmouth farmers’ market I had to buy all of them with one thing on the mind: RE-MATCH! The underwater alien beet kohlrabi put up a very strong fight, it was probably one the most difficult vegetables I’ve every peeled, but the pain and suffering resulted in an honest win and these awesome mustard spiced kohlrabi pickles. Crispy, and chock full of flavor I think these pickled kohlrabi sticks would be a great accompaniment to any indian or mediterranean dish. Enjoy!

Pickled Kohlrabi with Mustard Seeds- Putting Up with Erin

Pickled Kohlrabi with Mustard Seeds

Yield: 4 pints


  • 2lbs of fresh kohlrabi
  • 4 cloves of garlic
  • 4 Tbsp yellow mustard seed
  • 2 cups apple cider vinegar
  • 2 cups water
  • 2 Tbsp pickling/sea salt
  • 2 tsp pickling spice


  1. Trim and peel kohlrabi. Cut into 1/2 inch sticks.
  2. In a medium-sized, non-ionized pot combine vinegar, water, and pickling salt.
  3. Divide remaining ingredients between 4 sterilized pint jars.
  4. Pack kohlrabi chunks into jars leaving approx. 1/2 headspace. Pour hot brine over jar ingredients leaving ~ 1/2 inch head space. Using a skewer or knife remove air bubbles from jar.
  5. Wipe rims, apply lids and rings (finger tight) and process in a hot water bath for 20 minutes.
  6. Remove jars from canner and let cool on a folded towel on the counter top for 12-24 hours or until sealed. Remove rings.
  7. Let pickles sit a cool dry place for at least 3 weeks before consuming.

16 responses to Pickled Kohlrabi with Mustard Seeds

  1. Links: Pickled Fruit, Book Reviews, and a Winner | Food in JarsFood in Jars

  2. Wow, I’ve never even heard of pickling kohlrabi before! But it makes sense, considering how many broccoli stem pickle recipes there seem to be around. 🙂 Must try!

  3. I have an over abundance of kohlrabi this year, and I figured I might as well pickle it, seeing as I pickle everything else! Anyway, was thrilled to find your recipe and I’m going to give it a try, but I’m sure it’ll be delish……what pickled vege isn’t?!? Just an FYI for you…..you peel a kohlrabi just like you would peel an apple. I cut off the root end and just peel away.

  4. I have grown a lot of kohlrabi in my garden and I have been searching for canning recipes and yours is the only one I have found. I am curious how long I can keep these pickles for? Since you use process in a water bath I am assuming half a year or so?
    I wonder because all of the other pickled kohlrabi recipes I have found are for refrigerator pickles.

    • As long as there is vinegar, or salt, or sugar or oil usually you can water bath. Without those you have to pressure bath so I think these will be okay since they are “pickled”not just done in water with a touch of salt.

  5. Does anyone know ifs possible to can kohlrabi in water or a mild brine? I have more than enough pickles and don’t want to freeze.

  6. I was given a kohlrabi the other day, never even seen one. I will definitely follow this recipe today. I have a 2015 challenge where I want to bottle something everyday for 365 days of the year. It is early days yet, but great fun. So I will be taking a look at your site quite often. Last year I had a barbecue every day of the year.

  7. I grew the Gigante and the Superschmelz varieties of kohlrabi this year. They get 8-10 inches in diameter. I cut them into discs of the desired thickness and then just peel around the outside. Easier to handle and you can see just how thick the skin is. You can also lay them flat and chop around the edge in facets. This works on the smaller varieties as well, and helps if the skin has gotten thick with age. Cheers.

  8. I am so glad I stumbled upon your site. I Love kohlrabi and I didn’t know you could can them. I planted several this year and now I know how to enjoy them all winter long. Keep supplying the awesome tips. 😉

  9. I pickled some kholrabi, and I know my jars etc were very sterile. The brine was a little hazy (not cloudy like I have seen when the jars aren’t sterile or veggies quite so fresh. I used a mandoline to slice my kholrabi do you think it is just due to the high starch content in the veggie?

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