This flavorful Garlic Kohlrabi Relish is a great way to use up a garden bounty of Kohlrabi – perfect topped on steaks, brats, or eaten as a side to your favorite rice!
Kohlrabi isn’t one of those veggies that you think of when it comes to relish. It’s not always the most beautiful veggie either – a tough exterior with a hard outer layer, when picked up at the farmers market it’s usually caked in dirt with long, tangled leaves.
If anything, Kohlrabi makes me think of us as people. Some of us are a bit tough on the outside… life’s experiences have resulted in us having a tough, outer exterior. Sometimes were a bit challenging .. every so often we get a bit tangled up, dirt on our feet. But we’re resilient – just like Kohlrabi is resilient.
No matter what we have been though or what daily challenges we face, we can still be used for something amazing.
Kohlrabi is much like that too – with some gentle love, it can be used to make the most incredible relish.
Garlic Kohlrabi Relish
This garlic kohlrabi relish is a really simple way to use up a bounty of kohlrabi. It’s perfect to have in preparation for all those summer bratwurst or steaks cooked up deliciously on the grill.
But first – prep the kohlrabi:
- Wash the kohlrabi thoroughly, trim the stems/leaves off and save them for a stir fry.
- Remove the tough outer layer.
- Slice your kohlrabi in half and push them through the food processor. If you don’t have a food processor, quarter the kohlrabi and place them in your Vitamin and shred.
- 1 large kohlrabi will result in one half-pint of relish
Put your canning jars, lids and rings in a warm 200 degree F oven until the relish is ready to can. Or, alternatively, sterilize them in your water bath canner to prepare them for filling once the relish has been prepared.
Once the kohlrabi is prepped, follow the recipe to prepare the relish. Then fill your jars, and process in a water bath canner.
How to Use Garlic Kohlrabi Relish
Garlic kohlrabi relish can be used as a topping for your favorite bratwurst or steak. But it’s also super versatile – enough to be used as a salad or side to your favorite rice or noodle dish as well.
Or, go a step further and add it to your sliced brisket or pulled pork sandwich for a boost in flavor.
Garlic Kohlrabi Relish
- medium saucepan
- food processor or high quality blender
- canning lids, jars and rings
- 2 lbs kohlrabi
- 1.5 C apple cider vinegar
- 4 garlic cloves smashed and minced
- 2 Tbsp granulated sugar
- 1 Tbsp sea salt
- 1 tsp black pepper
- Place your canning jars, lids and rings in your hot water bath canner to boil and sterilize. Or, alternatively, place them in a 200 degree F oven until ready to fill.
- Shred your kohlrabi - using your food processor; or, quarter the kohlrabi and place in a high powered blender (Vitamin) for shredding. Each large kohlrabi should equal one half pint (more or less).
- In a large pot, combine the kohlrabi, apple cider vinegar, garlic, sugar, salt and pepper. Bring pot to high heat and allow the mixture to boil; cook for 3-4 minutes. Kohlrabi should release some of its liquid and soften up.
- Pack the kohlrabi in your half pint jars; ladle remaining liquid over to cover, leaving 1/2 inch headspace at the top of each jar. Add more liquid to cover, if necessary.
- Wipe the rims of the jars. Place the lids and rings atop.
- Once the hot water bath begins to boil, process for 10 minutes (half pint); see notes, below for adjustments in altitude.
- Remove the jars and allow to cool on a folded towel. As they cool, you should hear the lids ping. Jars may take up to 24 hours to seal - once sealed, the center of the lid should not push up and down.
- Store in a cool pantry for up to 12 months. Once opened, use jars within 7-10 days.
ADJUSTMENTS FOR ALTITUDE:
- 1,001 – 3,000 feet: 10 minutes
- 3,001 to 6,000 feet: additional 15 minutes
- 6,001 to 8,000 feet: additional 20 minutes
- 8,001 to 10,000 feet: 25 minutes
Tell me — did you make this relish? Did you make any changes? How did it turn out? Please RATE the recipe and leave a comment to share your thoughts. I’d love to know.