Try these horseradish kohlrabi pickles for a spicy kick on roast beef sandwiches, cheese boards, and more!
Ingredients:
Peel and slice kohlrabi into thin strips (we used a mandolin!) Place slices with horseradish, garlic, and mustard seed in a heat-safe jar or container. Heat salt, honey, vinegar, and water in a nonreactive saucepan, stirring frequently until honey and salt dissolve. Bring to a light boil and pour over kohlrabi. Place fermentation weights on the jar if needed to keep the kohlrabi submerged. Hold in a safe place to cool to room temperature before adding the fridge, where it can be kept for up to a month.
