Kohlrabi

Kohlrabi Pickle Chips

1 to 2 pounds kohlrabi, trimmed*
3 small onions
1/4 cup pickling salt
2 cups vinegar
2/3 cup sugar
1 tablespoon mustard seeds
1 teaspoon celery seeds
1/4 teaspoon tumeric

Peel and thinly slice kohlrabi and onions. Mix salt with 1 quart 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.

*Smaller sized kohlrabi works best. If using a larger size, cut in half before slicing.

From www.mariquita.com, reprinted from the “Victory Garden Cookbook.”

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