Kohlrabi pickle chips
From Lori, Yorkville CSAIf you can’t use your kohlrabi within a week or two, this recipe will extend its life. Or follow USDA instructions for water-bath canning so that it will last on the shelf for a few months.
Ingredients
- 1-2 lb smallish kohlrabi trimmed
- 3 small onions
- ¼ cup pickling salt
- 1 qt ice water
- 2 cups vinegar
- ⅔ cup sugar
- 1 TBS mustard seeds
- 1 tsp celery seeds
- ¼ tsp turmeric
Instructions
- Peel and thinly slice kohlrabi and onions.
- Mix salt with the ice water, pour over the vegetables, and soak for 3 hours. Drain, rinse, and place in a bowl.
- Bring remaining ingredients to a boil, cook for 3 minutes, and pour over the vegetables.
- Cool, cover and refrigerate for 3 days. This will last for about a week in the refrigerator.