The farmers market is in full swing, with new vegetables and fruits being added each week. Just this past week we returned from the farmers market with eight different varieties of vegetables to use in our family meals, among them a large bunch of radishes and 3 heads of kohlrabi.
After using radishes on a steak sandwich and making a kohlrabi slaw, I moved on to pickling the rest. I appreciate pickling because it extends the life of the vegetables, but I also like having a bit of tangy crunch on the side of my plate at dinnertime. Something about the taste of a freshly pickled vegetable, still crisp and with a distinct bite.
I like to use pickled radishes and kohlrabi on burgers and barbecue, as well as to top off midday salads or in place of pickles on a sandwich. They're also wonderful alone, just sitting as a salad on the side of my dinner plate.
Pickled Radish and Kohlrabi Chips
1 bunch radishes (10-12)
2 heads kohlrabi
3 small onions
¼ cup pickling salt
1 ½ cups vinegar
½ cup sugar
1 tablespoon celery seeds
1 tablespoon whole peppercorns
1 tablespoon mustard seed
Peel the green portion off the kohlrabi. Cut the bulb in half and thinly slice. Thinly slice radishes and onions. Add pickling salt and one quart of ice water together. Pour over the sliced vegetables and allow to sit for at least two hours. Drain the salt water and rinse vegetables thoroughly.
In a medium saucepan, bring vinegar, sugar, celery seeds, peppercorns and mustard seeds to a boil. Boil for three minutes and pour over vegetables. Store the pickle chips in an airtight container in the fridge. They can be processed and canned as well, or they can be eaten fresh from the fridge. Make at least one day ahead for best results if eating fresh.
Makes 3-4 cups of pickle chips with juice.
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