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Garlic Kohlrabi Relish
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5 from 1 vote

Garlic Kohlrabi Relish

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!
Course Condiment
Cuisine American
Keyword kohlrabi relish
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 3 half pints
Author Sheryl


  • 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.




  • 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