Making Spiralized Kohlrabi, Beet and Carrot Pickles is what you do when you’ve done everything you can possibly do with your bumper crops of kohlrabi and beets and want to extend their season.
I finally got around to pickling spiralized veggies with awesome results! But if you don’t own a spiralizer, no worries. Just chop the veggies in small pieces. The spiralizer definitely makes prep fast and easy.
Added to bring more flavor is garlic and heads of garden fresh dill.
Using the traditional method of lacto-fermentation, you can create delicious and gut healing pickles with your abundance of garden veggies. They keep well refrigerated (no need to can) for up to 6 months and sometimes even longer. I just opened a quart of green bean pickles from a year ago and the taste is excellent.
Traditional cultures didn’t have canning jars or supermarkets. The food they harvested in one season often had to be kept for the upcoming seasons, and their survival often depended on its preservation. Thankfully, they had a simple and effective method of preservation – lacto-fermentation. (By the way, lacto-fermentation doesn’t refer to the use of any milk products, but rather to the lactic acid fermentation responsible for culturing.)
For starters, you want to be sure to pack your jars full of fresh organic veggies. For 2 quarts of pickles I spiralized enough (peeled) kohlrabi to equal 1 1/2 quarts, combined them with 1 spiralized large (peeled) red beet, and one peeled and chopped carrot.
Pour an easy brine over veggies.
You can’t even believe how delicious these are! And it’s a simple way to preserve the harvest plus get more nutrients from your veggies.
It takes about 7 – 10 days for them to pickle, but every batch is different. I recommend tasting them on day 7 (use a clean fork). Replace lid and jar in dark place if not ready. How do you know if they’re ready yet? If they taste too salty still or if the flavors haven’t peaked, they need more time.
On day 3 the beginning of fermentation is noticeable by discoloration and the appearance of bubbles.
This batch was ready and tasting great on day 11. Used as a condiment on our bison burgers they were awesome!
They are a welcome addition to wraps, salads, bowl meals and sandwiches.
Helpful tips before pickling…
* Use unblemished, cleaned organically grown vegetables. Trim off soft and discolored spots.
* Use unrefined sea salt or Kosher salt. Refined table salt is too fine and can turn out a saltier pickle.
* The chlorine in water can inhibit good bacteria from forming, that’s why filtered water is recommended.
* Metal lids react to the fermentation process. You can purchase plastic lids for Mason jars where they sell canning supplies, or on amazon.com. If you don’t want to go out and buy lids just create a barrier from the metal with parchment or cheesecloth.
* Speaking of lids, make sure you screw your lid on loosely to allow the brew to breathe. Starting at day 2 they start to bubble up and may “weep” so a reminder to place your jars on a dish to catch the overflow.
* It’s a good idea to mark the beginning date on your jars. If your life is as busy as mine, it’s easy to lose track of time.
* It’s normal for the brine to get cloudy on day 2 or 3.
* Once they have reached the desired flavor, remove cabbage leaf cover, discard, and refrigerate. The salt keeps them preserved for a long time when refrigerated.
* Daikon radish, celery root, cauliflower, carrots, red radishes, beets, turnips and celery all are delicious pickled this way. I like to add fresh garlic for flavor too but experiment and make it your own.
Interested in doing more pickling? Check out more recipes under the tab Pickles and Ferments.
Let me know how you’re preserving the harvest. I’d love to hear your ideas.
Enjoy and happy pickling!
Spiralized Kohlrabi, Beet and Carrot Pickles (makes 2 quarts)
6 heaping cups peeled and spiralized kohlrabi
1 large peeled red beet
1 large peeled carrot
6 fresh heads dill weed, divided
4 cloves crushed garlic, divided
2 tablespoons sea salt
4 cups filtered water
2 large kohlrabi or cabbage leaves
Clean and sterilize 2 wide mouth quart Mason jars. Place 2 crushed garlic cloves on the bottom of each jar. Place 3 heads of dill in jar next and press them down.
Dissolve salt in water. I like to heat the water, add the salt, stir and then let cool.
In a large ceramic bowl, combine spiralized kohlrabi, beets and carrots. Toss well until they are thoroughly mixed. Place veggies in quart jar, adding a handful at a time and pressing down after each handful until both jars are well packed and veggies are all used up.
Pour cooled salted water over the vegetables leaving a 1/2 – 1 inch headroom. Take a clean cabbage or kohlrabi leaf and totally cover the veggies, adding pressure that allows the cabbage leaf to go under brine as well as veggies.
Cover loosely with a plastic cap (not metal), place on a plate with a rim or I use an 8 x 8 Pyrex dish and store in a dark place. On day 3 you will start to notice discoloration (normal) and bubbling that might weep into the supporting dish, also normal.
Check pickles everyday or two to make sure the veggies remain submerged under the brine. Using a clean fork, press down the contents so they remain under brine. If they have wept too much brine out, dilute 1/2 teaspoon sea salt in 1/4 cup or so of filtered water and add it to the top, then screw the lid back on the jars.
Taste pickles after 7 days. If they taste too salty still, or flavors aren’t what you desire, they need more time. These pickles tasted best after 11 days. Each batch of pickles is different because temperature influences how fast or slow they ferment.