I love pickles. Whether you call these pickles or chow chow, I call them delicious. This pickling ratio works for many types of fruit and vegetables. The main thing you'll have to adjust is cooking time (if you're even cooking the item).
Let me know what you think.
Kohlrabi Chow Chow (Pickles)
Kohlrabi 430 g
White Vinegar 350 g
Sugar 75 g
Kosher Salt 13 g (1 T)
Yellow Mustard Seeds 2 tsp
Shallot, julienned 1 large
Garlic Cloves, sliced 3 each
Fish Peppers, sliced (or other hot pepper) 3 each
Dill Sprigs 4
Combine all ingredients in a small pot, except for the dill, and simmer 15 minutes.
Remove from heat and cool to room temperature.
Place dill in a container and add the remaining ingredients. Store uncovered in the fridge until properly cooled.
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