Golden Pickles No. 1: Kohlrabi

Quietly addictive, mustardy-sweet quick pickles from Eastern European roots

✨ Before We Begin…

This is the first in a trio of soft-spoken flavour bombs — golden pickles designed to bring a touch of brightness to even the gloomiest fridge forage. Think of it as an edible sunbeam: mustardy, sweet-sour, lightly spiced, and ready to perk up toasties, grain bowls, or your mood. No canning, no fuss — just magic in a jar.

‘Must be best food offer, of any genre, in Kendal. Hugely accomplished cooking and very much recommended.’
Tony P, Kendal; Food Customer

The Cook’s Mind

Kohlrabi doesn’t shout, but it rewards attention. Its gentle crunch is just the right texture for a quick pickle — neither too tough nor watery — and it holds its own without collapsing. The golden hue comes from a whisper of turmeric, while mustard seeds and fennel give a nudge of Eastern European warmth. We keep the acidity friendly and the sweetness just noticeable. Make once, keep forever (well, a fortnight), and you’ll never be without a finishing flourish again.

Make-Ahead

Absolutely — these are made for making ahead. They improve with time. Keep refrigerated and use within 2 weeks.

Freezer-Friendly

Not recommended — the texture will suffer. Stick to fridge life.

Key Substitutions

• Swap kohlrabi for peeled turnip or daikon in a pinch
• Use white wine vinegar instead of apple cider vinegar
• Maple syrup can be replaced with coconut sugar or agave

Rescue Mission: What To Do When Things Go Wrong

• Flavour too bland? Let it sit another day.
• Kohlrabi too soft? Slice thinner and reduce soaking time next batch.

A Note on Origin

Drawn from Eastern European pickling traditions, this recipe nods to Polish ogórki and Czech znojemské okurky, with a gentler acid profile and a flicker of turmeric glow — a cross-cultural condiment with a mellow kind of flair.

Ingredient Focus: Kohlrabi

Kohlrabi — part alien spaceship, part tender turnip-heart — is all too often overlooked. Crisp, juicy, and faintly nutty, it’s a blank canvas with personality. A cousin of cabbage and broccoli, it loves to be treated with a little respect: peeled, sliced thin, and shown the company of vinegar and spice. It holds its crunch like a dream and turns a modest pickle into a standout side.

✨ Crunch with a cool heart — pale, peppery, and quietly electric.

To Ingredient Focus

My Favourite Way To Eat

I’m standing barefoot in the garden with Georgia by my side, the sun just tipping westward. I’ve grilled a hunk of sourdough, swiped it with tahini, and scattered it with these kohlrabi pickles — still cool from the fridge. There’s a glass of something cold, condensation beading. The day softens, and this humble pickle feels like treasure.

Serving Suggestions

• Pile into sandwiches or wraps with hummus and roasted veg
• Spoon over rice bowls, noodle salads or fried rice for crunch and lift
• Serve on a mezze plate with olives, dips and flatbread

Multi-Purpose Recipe

These pickles double as a brightener for any dish that needs contrast. Try them with creamy dishes, grilled vegetables, or alongside rich plant-based proteins like seitan or tofu. The brine can also be whisked into a quick vinaigrette — just add olive oil and a touch of maple.

Why You’ll Love This Recipe

• No boiling, canning, or sterilising needed — just a simple quick pickle
• Bright, moreish flavour that improves with a few days in the fridge
• Versatile enough to pair with anything from brunch to dinner

What Will You Learn Whilst Making This Recipe?

• How to balance sweet, sour, salty and spiced for pickling
• Why kohlrabi’s structure makes it ideal for quick pickles
• A gentle method for preparing and storing fridge pickles safely

Handpicked to Go With This One

A few recipes that play well together — flavour friends, not just neighbours.

• Magic Beet and Black Bean Hummus: A Fantastical Plant-Based Delight
• Red Apple, Walnut and Sultana Salad with Dried Lime and Clove Dressing
• Dried Lime Butterbeans with Capers in a Fragrant Broth
• Foundations Vegetable Stock No. 1: Dill & Parsley

Waste Less: How To Use Up Your Ingredient Stash!

Got something spare – a handful, a spoonful, or the end of a packet? These tags help you find other ways to use it. It’s a small step toward cooking intuitively and wasting less❣️

Golden Pickles No. 1: Kohlrabi Recipe

Next Steps?

 You’ve got the full recipe — now take it further. Inside Black Labrador, you’ll find structured video courses and an ever-growing cookbook designed to help you cook with understanding, not guesswork. Learn, revisit, and deepen your skills at your own pace.