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!
Makes:
2 quart jars
Ingredients:
- 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
- salt
- pickling spices
Method:
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.
My Improvements:
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.
4 comments:
Could you please describe things without making references to bodily functions?
Thank you.
I don't want to have to turn you in to the Webmaster for inappropriate content (yes, I read the terms and conditions before promising to abide by them!).
What bodily function did I refer to? I can't find it in this post. Also, it makes things funnier. Pooping, farting, pussing, dripping, etc are all funny things!
Hi, Emily,
I do hate to offend the previous poster, but I seriously need some info here. I cooked kohlrabi for my husband and me two nights ago. The bulbs were small and young, it was boiled then mashed with a tad of olive oil. I sauteed the greens (as recommended in the vegetable catalog at the green grocer.) then I ran the mash under the broiler with some grated parmigiano reggiano. Very little. It was delicious! Both the greens and lBut the rest of the evening was EPIC in terms of the kohlrabi's moving effects. STUNNING! both air and product!! The reason I ask is because I cook for guests a lot, and if this response is "regular," I will know not to serve it to guests. Thanks.
Hello Adeline,
So it took me some time to really understand what you are saying. What I think you are saying is that Kolhrabi made to fart. Like alot. At least that is what I get from "stunning!". :)
I honestly don't know if that is what happens every time. I haven't eaten kohlrabi in forever. Your recipe does sound amazing though. Eating kohlrabi when it is young is much better I am sure. I may have to try it someday. Then I will test out the toots degree. But for now, I can't really confirm or disconfirm kohlrabi's affect on the digestive system.
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