Marinated Kohlrabi

Marinated Kohlrabi

Marinated Kohlrabi
 

An oldie but a goodie…this is a recipe from the good ‘ole days. It can be refrigerated for a few days to develop flavor or it can be water bath canned for long term storage. If you love Kohlrabi, then you must try this!
Ingredients
  • Wash 2-3 Kohlrabi and trim fibrous parts off. Cut into sections of about eighths. Steam until they are tender but not so soft that they fall apart. A fork should go into it smoothly. In a hot sterile PINT jar, add:
  • ½ tsp. Salt
  • ½ heaping tsp. Garlic Powder
  • ½ heaping tsp. Oregano
  • A few twists of ground Black Pepper

Instructions
  1. Pack in the kohlrabi just tight enough so you don’t squash it.
  2. Half of a small diced onion packed in is good.
  3. Pack kohlrabi just under first rim.
  4. Then add boiling vinegar up to ½” under first rim and add enough sunflower oil, leaving ¼” head space. They should be well covered.
  5. There are 2 options: Refrigerate overnight (eat within a week) or this can be water bath canned (20 min).

 

Refrigerator Pickles

Such a pretty way to prepare beauty heart radishes! These easy refrigerator pickles are an easy and tasty way to prepare any kind of radish.

Refrigerator Pickles
 

Ingredients
  • 1 to 2 beauty heart radishes, thinly sliced into rounds
  • ½ cup distilled white vinegar
  • ½ cup water
  • 1 teaspoon kosher salt
  • 1 teaspoon sugar
  • 2 cloves garlic, peeled
  • ½ teaspoon peppercorns, lightly crushed

Instructions
  1. Place radish slices into a clean canning jar.
  2. In a non-reactive saucepan, bring the water, vinegar, salt, and sugar to a boil, & simmer for one minute or until the sugar and salt are dissolved.
  3. Remove from heat and add the garlic & peppercorns.
  4. Pour the hot liquid including the garlic & peppercorns over the radishes.
  5. Let cool to room temperature, then cover & refrigerate.

 

Southwestern Fermented Carrot Sticks

Our Southwestern Fermented Carrot Sticks recipe is a fun way to add a little spice and a whole lotta probiotics to your diet!

 

Southwestern Fermented Carrot Sticks
 

Ingredients
  • 1-1 1⁄2 pounds carrots
  • 1 quart water
  • 1 tablespoon
  • sea salt
  • 3 garlic cloves, peeled
  • 1⁄2 teaspoon chipotle powder
  • 1⁄2 teaspoon cumin seeds

Instructions
  1. Make a brine by dissolving salt in 1 quart water and set aside.
  2. Cut carrots into sticks that will fit into a quart jar.
  3. Place garlic cloves, cumin seeds, and chipotle in the bottom of the jar. Fill the jar with carrots sticks, fitting them in tightly and leaving 1 1⁄2 – 2 inches headspace.
  4. Pour the brine over the carrot sticks, leaving 1 inch of headspace. Use a fermentation weight to keep the vegetables under the liquid. Cover the jar with a tight lid, airlock lid, or coffee filter secured with a rubber band.
  5. Culture at room temperature (60-70°F is preferred) until desired flavor and texture are achieved. If using a tight lid, burp daily to release excess pressure.
  6. Once the carrots are finished, put a tight lid on the jar and move to cold storage. The flavor will slowly continue to develop as it ages. Makes 1 quart.

 

Extremely Quick Pickled Organic Beets

So fast, so easy! Don’t blink or it might be over before you even get a chance to taste these yummy beets! Try our extremely quick pickled organic beets on sandwiches, salads, or just on their own.

Extremely Quick Pickled Beets
Author: 
 

Ingredients
  • 2 large beets, peeled & very thinly sliced with a mandolin
  • 2 Tbsp. apple cider or balsamic vinegar
  • Salt to taste

Instructions
  1. Toss beets with vinegar & salt & let sit for about an hour at room temperature.
  2. Serve immediately or store in an air-tight container in the fridge for up to a week. Delicious by itself, or topped with goat cheese & walnuts, or on open-faced Scandinavian-style sandwiches with hardboiled eggs or gravlax & grainy mustard or horseradish crème fraiche.

 

Check out other great recipes from Driftless Organics.

Driftless Organics CSA farm delivers CSA boxes full of wholesome, fresh & organic produce to the Twin Cities, Madison and locally to Viroqua, LaCrosse & Prairie du Chein. Click HERE for more information.