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Pickled Turnips
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Posted by coffeehaus 7 VA (My Page) on Sat, Nov 14, 09 at 19:17
So, here it is November and the turnips are coming on strong here in VA. With temperatures in the mid-60's, I went out today and harvested a couple of turnips and one beet. The turnip and beet greens went into the saute pan after blanching with some bacon, onion and garlic...yum! I was thinking of making salads for my lunches this coming week, and hit upon pickled turnips as a garnish. After some Internet searches, here's what I stumbled across and I would appreciate any feedback from those of you with pickling and fermentation experience:
Boil the turnips for 2-3 minutes. Remove, cool and peel. Cut in half and then slice. Boil the beet 2 minutes, remove, peel and slice. In a sterilized jar, place several layers of sliced beet, turnip, garlic, celery leaf and hot pepper. Cover with hot brine of equal parts water and white vinegar with 1 Tbsp. canning salt/cup brine. Cover and place in warm place away from light for up to 10 days, then store in refrigerator.
This recipe is reportedly popular in middle eastern cooking. It's a beautiful pink, but I'm just a little wary of having this sit on my counter for a couple of days before I refrigerate it. Please chime in... |
Follow-Up Postings:
RE: Pickled Turnips
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| That sounds very much like the pickled radish recipe I have done and they were delish....They smelled awful but people just loved the taste. |
RE: Pickled Turnips
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OK...here's a follow-up. I left the turnips on the kitchen counter for about 5 days, then popped them in the refrigerator. Taste-test: still with some crispy texture, a bit "zingy" on the tongue from the fermentation, hot and garlicky as expected. Beautiful pink color! Quite good, in fact. I've eaten them twice now, and lived to tell about it, so I guess they're alright!
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