Delicious & Easy
Quick Pickled Kohlrabi
Peel the kohlrabi bulbs, chop off the stems and leaves (stems and leaves can be saved for kraut or a stir-fry; peels can be saved for broth), and thinly shave the root on mandolin or slice very thin with a knife.
Heat vinegars, water, sugar, and spice in a small saucepan and stir until sugar dissolves. Bring to a boil, then remove from heat; add kohlrabi. Transfer to a pickling jar and let sit for 2 hours before refrigerating.
The pickles are ready to eat once they’ve been fully chilled, 2 to 3 hours or overnight.