Ever since hearing about the beau’s trip to SE Asia last week, I have been craving ethnic foods like no-bodies business. “Erin, what do you want for dinner tonight?” “Asian, Thai, Chinese, sushi, Indian!” With an Asian flare in mind, I decided to play around a bit with curry brines for this here pickled kohlrabi recipe. I liked the idea of adding a coconut flavor, but nixed that idea as I wasn’t sure a) how the coconut flavor would come across, and b) because I wasn’t convinced of the safety of canning coconut or coconut sweeten milk. Instead (with the input from several foodie friends), I opted for this sweetish curry maple kohlrabi recipe. The amount of maple syrup that you add is completely up to you. I initially added only 3tbsp for 3 pints of pickles, but after tasting my brine decided to double the amount for a stronger maple punch. Eat these pickles straight from the jar, as an appetizer to any Asian meal, or sliced atop your favorite Chinese chicken salad. Kohlrabi courtesy of Heron Pond Farm located in South Hampton, NH.
- 2 bunches (6 heads) of kohlrabi
- 6-8 Tbsp maple syrup
- 2 tsp whole peppercorns3 tsp curry powder
- 1-1/2 Tbsp pickling salt
- 1-1/2 cup apple cider vinegar
- 1-1/2 cup water
- Wash, peal, and cut kohlrabi into either spears or slices.
- In a medium-sized, non-ionized pot, combine water, vinegar, maple syrup, salt, and peppercorns. Bring to just a boil. Remove from heat.
- Add 1 tsp of curry powder to each clean, warm pint jar. Pack sliced kohlrabi into each jar leaving approximately 1/2 inch headspace.
- Pour brine (including peppercorns) over kohlrabi leaving 1/4 inch headspace. Remove air bubbles.
- Wipe rims, apply lids and rings (finger tight), and process jars in a hot water bath for 20 minutes.
- Remove jars from canner and let cool on a folded towel for 12-24 hours. Check seals, remove rings, and store in a cool dry place for at least 3 weeks before consuming.
- Shelf life up to 1 year.