Easy Dill Pickles and Kohlrabi


We got quite a few little cucumbers from the CSA (though one bag went bad while we were traveling, so sad) and some dill, so it seemed like a good idea to make some homemade dill pickles and kohlrabi. This recipe is quite easy and tasty!

Original recipe from All Recipes.


4 cups sliced or speared cucumbers or kohlrabi
3 1/2 cups water
1 ¼ cups white vinegar (or apple cider vinegar, or a mix)
1 T sugar
1 T sea salt
2 cloves garlic
2 heads or a handful of dill


Cut cucumbers or kohlrabi and prepare a jar.

Combine water, vinegar, sugar, and salt and place in pan. Cook over high heat until boiling. Remove from heat and cool.

Place cucumber or kohlrabi, dill, and garlic in the jar. Feel free to really pack them down. I recommend placing the garlic cloves near the middle or bottom if you leave them whole, or slicing and spreading throughout. This recipe makes enough liquid for quart sized canning jars of pickles.

Add cooled liquid to jars to cover the cucumbers or kohlrabi completely.

Seal and refrigerate for 4 days (minimally). They get better as they “stew.”

“Cheesy” Dill Biscuits

Yum. That’s all.

3 cups flour
1.5 tsp salt
3/4 tsp baking soda
1/2 c nutritional yeast flakes
1 T dill (dry)
2 cloves garlic chopped very fine (or 1/2 t. minced dry garlic)
1 1/4 c soy milk
3/4 tsp white vinegar
6 tbsp of olive oil

Combine dry ingredients. Add garlic. Add vinegar to soy milk and stir (this will “sour” the soy and create something like buttermilk). Mix olive oil into milk mix. Mix thoroughly. Drop by tablespoons onto a baking pan. Bake 12-15 minutes at 420*

Serve with soup!