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Recipes delicious blanks of kohlrabi for the winter

Knowing how to pickle kohlrabi for the winter, you can eat this diet vegetable all year round with health benefits. Kohlrabi is a variety of cabbage, in which not the leaves are edible, but the stem, which looks like a round turnip. The content of vitamin C, this vegetable is superior to oranges, it contains a lot of sulfur and potassium, which are good for the health of the skin and hair. Kohlrabi’s juicy and sweetish pulp resembles a stalk of young white cabbage, but only without sharpness and bitterness.

Kohlrabi for the winter for conservation
Kohlrabi for the winter for preservation choose young, weighing up to 200 g
Photo: Getty
  • Servings:
  • Preparation time:10 minutes
  • Cooking time:30 minutes

Recipe of vegetable assorted kohlrabi cabbage for winter

For cooking, choose the young cabbage kohlrabi, with tender and juicy flesh.


  1. The washed and cleaned young stalk of kohlrabi cut into thin plates or cubes.
  2. Blanch in hot, salted water for 2 minutes. Put the kohlrabi in a colander to glass the water.
  3. Peeled and washed vegetables cut: carrots and onions into rings, pepper strips.
  4. Pile the mustard seeds at the bottom of the sterilized cans, place the bay leaf, allspice and peeled garlic.
  5. In a bowl, mix all the chopped vegetables, and place them in cans.
  6. Cook the marinade, adding 500 ml of water, 1 tbsp. l sugar and 20 g of salt, and at the end of 2 tbsp. l vinegar. Pour the vegetables in the marinade, and cover the jars with clean lids.

Sterilize the vegetable platter in a saucepan with water for 10 minutes. Roll up the finished salad, and wrap a blanket before cooling.

Recipe for harvesting grated kohlrabi for the winter

Kohlrabi for this recipe is rubbed on a grater, so it does not need to boil or blanch.


  • kohlrabi –1 kg;
  • carrots - 250 g;
  • Sweet Pepper - 2 Tennessee;
  • celery - 2 sprigs;
  • garlic - 2 tooth .;
  • water - 1 l;
  • salt - 30 g;
  • sugar - 100 g;
  • Vinegar 9% - 100 ml.


  1. Peeled and washed carrots and kohlrabi rub on a grater, mix.
  2. At the bottom of each half-liter jar, place 1 pea pepper, 1 clove of garlic and 1 sprig of celery. Fill the jar to the top with carrots and cabbage, lightly tamping.
  3. Prepare the marinade - add sugar and salt to 1 liter of boiling water, cook for 2 minutes. At the end, pour in 100 ml of vinegar, and immediately turn off the heat.
  4. Pour hot marinade over the banks.Cover the jars with clean tin lids, and sterilize for 20 minutes. After sterilization, cork immediately. From the specified number of products should be 3 floor liter cans. Turn them over and wrap them to cool them down.

Kohlrabi for the winter can be prepared by making a simple and tasty assorted vegetables, with bright orange carrots, red bell peppers, green celery.


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