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.

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