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Saturday, July 19, 2008


1 1/2 to 2 pounds small kohlrabi, washed, trimmed of leaves and stems
3 small onions (about 1/2 pound)
1/4 cup pickling salt
1 quart ice water
2 cups vinegar
2/3 cup sugar
1 tablespoon mustard seed
1 teaspoon celery seed
1/4 teaspoon turmeric

Peel and thinly slice kohlrabi and onions. Place in a large bowl. Mix together the pickling salt with the ice water. Pour the water mixture over the kohlrabi and onions and soak for 3 hours. Drain, rinse and place the kohlrabi and onions in a medium

In a medium saucepan, place the vinegar, sugar, mustard seed, celery seed and turmeric. Bring to a boil and cook for 3 minutes. Pour the vinegar mixture over the vegetables. Cool, cover and refrigerate for up to 3 days.

Makes 1 quart; analysis per 1/4-cup serving.

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