Directions

1Peel kohlrabi and thinly slice into half-moons.

2 Place slices into serving bowl or storage container. Cover with 1⁄4 c seasoned rice wine vinegar , adding more if necessary to cover kohlrabi halfway.

3 Add black pepper to taste and chopped dill, tarragon, or chives. If fresh isn’t available use 1 t. dried dill.

4 Cover and refrigerate until cold, about 2-3 hours. Eat straight from the fridge with anything! These pickles will keep at least 1 week and the recipe can be doubled.