• 2 kohlrabi, peeled and sliced as thin as you can. (A mandolin isbest, but a sharp knife and some concentration will do the trick.)
  • 1 cup apple cider vinegar
  • 1 cup white sugar
  • 1 tsp salt
  • 1 tsp mustard seeds
  • 1 tsp celery seeds
  • ½ tsp tumeric
  • ½ tsp chilli flake


Bring the brine ingredients to a boil. Add the kohlrabi and let simmer in the brine for five minutes. Remove from heat, allow to cool and then refrigerate. The pickles are ready, and are good for seven days.
To serve, put the pickles on a platter with a mound of fresh creamy butter, and fresh sliced whole wheat or rye bread from Knead Bakery. Let your dinner companions make little open-faced sandwiches with the bread, butter and pickles.

Added Friday, June 12, 2015


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