Kohlrabi, eggplant, 1467 english cucumbers, plums. These are all things we have (a lot of) and I wonder, what the hell do you do with these things?! Especially when you have so many. I think I am doing a pretty good job with it though.
I have been canning the cucumbers making my bread and butter pickles and I found a great recipe that Tyler likes.
We just made an eggplant,garlic,green olive pizza that was delicious. Thanks to Smitten Kitchen.
I made plum sauce AND plum coffee cake that both could use some work but were pretty good.
What I am most proud of though are my pickled kohlrabi (I assume that is plural?). I will give Tyler credit for finding this invention though. I made these 4 nights ago and tonight I opened a jar (they are fridge pickles) and they could have more flavor but that is easy to mess with. I will post the recipe I used and what I am going to try doing next time in case anyone has a crap ton of kohlrabi that is the conversation starter in the house, as in, "uh....what is that green thingie on the kitchen counter?" Although you may want that conversation to avoid awkward silence (what are you doing hanging out in the kitchen with your guests), this may make you feel more fulfilled since you now have a reason to use that worthless veggie.
Do beware, I did get a blister on my finger from cutting the kohlrabi. That shit is dense!
2 quart jars
- 1 large Kohlrabi (or enough to fill 2 qt jars) cut into edible pieces
- 2 large carrots, peeled and cut into sticks
- 2 garlic cloves
- 2 bay leaves
- 6 sprigs of dill
* pickling mix*
- 1 1/2 cups vinegar
- 2 1/2 cups water
- 6T sugar
- 1t mustard seed
- 1T dill seed (or 1 1/2T dried dill)
- red pepper flakes
- pickling spices
1) Parboil carrots 3 min
2) Mix kohlrabi and carrots
3) Pack garlic, bay leaves, dill, carrots, and kohlrabi equally in hot washed jars.
4) In saucepan, combine vinegar, water, sugar, and seeds. Bring to a boil and dissolve sugar.
5) Sprinkle red pepper flakes, salt, and pickling spices in each jar and ladle hot pickling mix into jars until veggies are covered.
6) After cool, put in fridge and wait 3 - 4 days before opening.
I would add less water and more vinegar (2 1/4 cups water to 2 cups vinegar)
I would add more sugar. Probably about 1/4 cup.