Active time - 15 mins *Total time 5 hrs 15 mins * Yields 2 quarts
2 cups rice vinegar
2 cups water
1/3 cup granulated sugar
1 tablespoon kosher salt
3 medium kohlrabi, peeled & thinly sliced (15 oz)
1 small Honeycrisp apples, cored & thinly sliced (7 oz_
1 small cucumber, thinly sliced (6 oz)
4 garlic cloves
4 dill sprigs
2 tablespoons pickling spice
1 teaspoon coarsely ground black pepper
1/4 teaspoon crushed red pepper
Combine vinegar, water sugar and salt in a medium saucepan. Bring to a boil over medium high, stirring occasionally, until sugar is dissolved.
Place kohlrabi, apple, cucumber, garlic, dill sprigs, pickling spice, black pepper and crushed red pepper in a large bowl. Pour hot vinegar mixture over kohlrabi mixture. Let stand and cool to room temperature, about 1 hour.
Transfer mixture evenly into 2 (1-quart) glass jars, covering kohlrabi mixture with vinegar mixture. Seal each jar with lid and completely cool in refrigerator, about 4 hours. Store in refrigerator up to 2 weeks.