Quick Pickles can be ready in under an hour and a half and keep for a few days to a week in the fridge. Great for a last minute side dish or stacked on homemade burgers. Inspired by a recipe from Chow Divine.
First, slice all your veggies. For the kohlrabi, cut off the top and bottom of the bulb, and then using a paring knife, carefully peel away the tough, woody skin. Cut in half, place the flat, cut side down on a cutting board, and cut into thin semi-circle slices.
Generously salt the cukes and the kohlrabi slices, and allow to drain for 30 min - 1hr.
Meanwhile, make your vinegar pickle: whisk together the vinegar, minced garlic clove, honey and pepper sauce. Use your favorite chili paste-- homemade, Sriracha, Harissa, etc-- or for a milder spice hit, try our pepper butter.
Give the veggies a quick rinse (you don't have to get rid of all the salt, just splash some of it off) and pat dry. Plunk into the vinegar pickle for at least 30 min, or up to 1.5 hours. Serve with a splash of the pickle juices. Goes great on tacos, burgers or sandwiches.