Quick Beet and Kohlrabi Pickle
Makes 1 quart
1 medium beet, sliced into thick julienne
1 medium kohlrabi, sliced into thick julienne
1 medium onion, sliced into strips
2 c. small cauliflower florets
1 T. whole fennel seeds
1/2 c. white wine vinegar
1 t. salt
1) Toast fennel seeds in a small dry saute pan until dark brown.
2) Combine ingredients in an airtight container. Cover and shake well.
Allow to refrigerate overnight. Serve chilled. Keeps up to five weeks in the refrigerator.
Variation: Instead of thick julienne, shred beets and kohlrabi for a slaw-type salad.