• 1-1/2 lb mix of small purple and green kohlrabi, washed and trimmed of leaves and stems (do not peel; smaller kohlrabi are less woody than large)
• 1/2 lb onions
• 1/4 cup pickling salt
• 1 quart of ice water
• Cut onion and kohlrabi into thin slices, place in large bowl with ice water and salt, cover, and soak for 3 hours.
• 2 cups cider vinegar
• 2 cups of sugar
• 1 tablespoon mustard seed
• 1 teaspoon celery seed
• 1/4 teaspoon turmeric

1. Place in medium pot and bring to boil, cooking at medium boil for 3 minutes until blended. Pour brine mix over cooled vegetables, cover, refrigerate, and use for up to 3 days.

Kohlrabi is a little known and used vegetable. Please give this a try, it's really good. With this vegetable, smaller is better as with any root vegetable, it gets woody (tougher) the larger it gets.