Kohlrabi Apple Pickle

Processing: Boiling Water Canner 15mins
Storage: 12 months +

Yield: 12 cups
     
Purple kohlrabi (relative of the cabbage) and granny smith apples thinly sliced, in a sweet pickle with spices. Best to open a jar 6-8 weeks after you've made a batch to allow time for the vinegar to mellow. Serve cold with grilled meats or as part of an antipasto platter ....
  
Ingredients:
6 purple kohlrabi
3 tablespoons kosher or pickling salt
2 1/4 cups apple cider vinegar (5% acidity)
2 1/4 cups water
2 1/4 cups white sugar
freshly ground black pepper
6 large granny smith apples
6 garlic cloves
6 teaspoons yellow mustard seeds
6 sprigs fresh dill   
   
Prepare kohlrabi.
Wash, trim and remove stalks. Julienne finely. Stir in kosher salt and rub to distribute. Cover, refrigerate for 3 hours. Then press gently in a sieve to remove liquid. Taste, if too salty, rinse gently then drain well.
  
Prepare jars.
Prepare jars by covering in water and boiling for 10 minutes.      
   
Prepare apples.
Wash, peel, core. Finely julienne (same size as kohlrabi).
  
Prepare pickling solution.
Measure vinegar, water, sugar and pepper into a pan. Heat over medium until sugar has dissolved. Bring to a boil. Add kohlrabi and prepared apple, stir gently and bring back to a boil then turn off the heat and bottle immediately.
     
Prepare lids.
While you are packing the kohlrabi mixture into the hot jars, place the lids into a pan of previously boiling water. Do not simmer or boil, just let the lids heat through for a few minutes while you fill the jars, removing the lids from the water when you are ready to place them onto the jars to seal. 
  
Ladle hot vegetables into hot jars.
Place a peeled garlic clove, 1 teaspoon mustard seeds and a sprig of dill into each pint (450ml) jar , and spoon the hot vegetables into the hot jars, leaving a 1/2 inch (1cm) headspace. Ladle hot pickling solution to 1/2 inch headspace. Remove bubbles, check headspace is correct then wipe rims and seal.
   
Boiling water canner processing.
Process in boiling water bath canner for 15 minutes. Start your timer when the water returns to a full boil. When the time is up, turn the heat off and rest jars in water for 5 minutes before placing onto a towel-covered bench overnight to cool.
   
Next day: check for seals.
Check jars have sealed before labelling and storing in a cool, dry and dark place for up to 12 months. Jars should not flex up or down when pressed. If jars have not sealed refrigerate immediately.
   
NOTES

• Do not change ratio of ingredients in this dish
• Vinegar needs have an acidity of 5% or higher
• Experiment with a different vinegar (5% acidity) and/or different sugar (ie brown)
• Can substitute with raw sugar instead of white
• Spices are optional in this recipe
• Add a few slices of chilli for heat

     
For more photos of this recipe, visit HERE