Quick-Pickled Horseradish Kohlrabi

Try these horseradish kohlrabi pickles for a spicy kick on roast beef sandwiches, cheese boards, and more! 

Ingredients:

• 1 tbsp salt 

• ½  tbsp honey

• 1½ cups apple cider vinegar

• 1½ cups water

• 1 large bulb of kohlrabi, or two medium

• 2 tsps fresh horseradish, grated 

• Garlic, 3 bulbs

• 1 tsp mustard seed (or pickling spice, if you can’t find mustard seed) 

Peel and slice kohlrabi into thin strips (you can use 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.