Kohlrabi & Cucumber Pickles

The Cook & The Cuke

The Cook & The Cuke

P.K.P. (purple kohlrabi pickles)

Cut kohlrabi matchstick style.  I did not peel it, but I would next time.  Made a brine I found online with rice vinegar, water, salt, sugar, and some spices.   The salt and sugar can be added based on your tastes.   I had some leftover brine from a spicy pickled veggie mix from the farmers market, which I added to the new brine for spice.  Boiled the brine and poured over the k-sticks in a Mason jar.  Once the mixture cooled, I put it in the fridge to pickle.



Armenian Cucumber Pickles

You can use any cucumber, but remove the seeds if it is an English or similar.   Sliced super thin with the mandolin into a large bowl.  Tossed cucumbers with gomasio and wakame seaweed – I like lots of weed.  Then add cucumbers to a Mason jar.   I tend to pack them in tight, so I don’t have to use a lot of marinade.  The marinade (in order of quantity): Rice wine vinegar, ume plum vinegar (optional), soy sauce, raw sugar, toasted sesame oil.  You can pour the ingredients directly over the cucumbers in the jar as you go.  Seal the jar, shake it up, and stick it in the fridge.   They only need about an hour to marinade, but the longer they sit, the more pickly they become. Yum….



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