Ingredients
- 1-2 pounds smallish 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
Directions
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.