• 1 bunch kohlrabi, greens removed, bulbs peeled and cut into 1/2” batons
• 1 cup each water and white vinegar
• 2 tsp each salt and sugar
• 2-4 garlic scapes, coarsely chopped (or substitute garlic cloves)
• 1 tsp black peppercorns, lightly crushed

In small saucepan heat water, vinegar, salt, and sugar to a boil. Stir to dissolve, remove from heat, and add scapes and peppercorns. Pour this over the kohlrabi sticks packed into a one quart canning jar. Cool, cover, and refrigerate.