RAW KOHLRABI PICKLES

QUICK  & EASY RAW KOHLRABI PICKLES

2-4 small kohlrabi bulbs, trimmed, peeled, and cut into 1/2″ cubes
1 T Extra virgin olive oil (optional)
2 T Apple Cider Vinegar (or rice vinegar, not sweetened)
Sea Salt, to taste
Fresh Black Pepper, to taste

• Put kohlrabi in an airtight container (with a good tight lid)
• Add olive oil, apple cider vinegar, salt, and pepper.
• Put the lid on the container and shake well.
• Taste and, if necessary, adjust seasoning.
• Refrigerate for 4-6 hours.  Shake occasionally.

These pickles can be kept refrigerated for one week.  The flavor will become more intense the longer they are kept.