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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.
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Print Recipe
Prep Time 10 minutes
Cook Time 5 minutes
Let Rest 3 days
Total Time 3 days
Course Snack
Cuisine American
Servings 2 pints

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.
Keyword budget-friendly, dairy-free, gluten free, lunch, make ahead, pickled, snack, vegan, vegetarian