I made a large (2 gallon) batch of these pickled turnips earlier this season... they were delicious! The Hakurei turnips that I grow are so tender that I didn't bother blanching them. Just tossed them in the pickle juice and waited a week. I used beets and celery from the garden, so it was really local food...
4 small turnips (or 3 medium-size turnips), quartered
1 beet quarter, cooked
2 to 3 slivers garlic clove
2 to 3 sprigs young celery leaves
1/2 cup white vinegar
1/2 cup water
1 tbsp. coarse salt
Cooking Directions
Ingredients
1 large beet4 small turnips (or 3 medium-size turnips), quartered
1 beet quarter, cooked
2 to 3 slivers garlic clove
2 to 3 sprigs young celery leaves
1/2 cup white vinegar
1/2 cup water
1 tbsp. coarse salt
Cooking Directions
Boil 1 beet in water until tender; peel, cool, quarter and set aside.Drop quartered turnips into boiling water for 2 to 3 minutes. Remove turnips and peel them. They will have a silky texture.Place in hot sterilized 1-pint wide-mouth jar, packing between each turnip: 1 cooked beet quarter, 2 to 3 slivers of garlic clove, and 2 to 3 sprigs young celery leaves. Combine and bring to boil water, vinegar, and salt.
Fill jar with vinegar mixture, seal and store in warm place 10 days. Makes 1 pint.
Fill jar with vinegar mixture, seal and store in warm place 10 days. Makes 1 pint.
1 comment:
Interesting. I don't boil my beets when I make pickled turnips. I'll try that next time and see how it comes out.
Post a Comment