- Cooking Time:
- Preparation Time:
- 1-1/2 lb mix of small purple and green kohlrabi, washed and trimmed of leaves and stems (do not peel; smaller kohlrabi are less woody than large)
- 1/2 lb onions
- 1/4 cup pickling salt
- 1 quart of ice water
- Cut onion and kohlrabi into thin slices, place in large bowl with ice water and salt, cover, and soak for 3 hours.
- 2 cups cider vinegar
- 2 cups of sugar
- 1 tablespoon mustard seed
- 1 teaspoon celery seed
- 1/4 teaspoon turmeric
- Place in medium pot and bring to boil, cooking at medium boil for 3 minutes until blended. Pour brine mix over cooled vegetables, cover, refrigerate, and use for up to 3 days.
NotesKohlrabi is a little known and used vegetable. Please give this a try, it's really good. With this vegetable, smaller is better as with any root vegetable, it gets woody (tougher) the larger it gets.
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