Kholrabi, radishes, turnips and carrots make great pickles. This pickling method is quick and easy. Root pickles are great to add to salads, to snack on alone and make a nice addition to your plate. I found myself with an abundance of roots and made this mixture.
Root Pickles
2 c. root vegetables, thinly sliced.
1 small onion, thinly sliced
1 clove garlic, thinly sliced
1 sprig of dill, minced
1 tsp. sea salt
¼ c. apple cider vinegar
1 c. filtered water
Combine water, vinegar and sea salt. Spread root vegetables, onion and garlic in a shallow glass dish, like a lasagna pan. Sprinkle dill over vegetables. Pour brine over vegetables. Cover and refrigerate at least an hour to overnight. Enjoy pickles over salads or on sandwiches. Store pickles in an airtight container like a mason jar in the refrigerator. The pickles will keep for up to a month.
-Amy Rupert Secol