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Beetroot And Turnip Water Pickle Recipe
|Turnip||1 Kilogram, peeled, washed and cut into 1 inch cubes|
|Beetroot||3 , peeled, washed and cut into 1 inch cubes|
|Garlic||6 Clove (30 gm) (Whole)|
|Vinegar||1 Liter (Preferably White Wine / Cider Vinegar)|
|Sea salt||1⁄4 Cup (4 tbs) (Mota Nama, Adjust Quantity As Per Taste)|
Serving size: Complete recipe
Calories 1193 Calories from Fat 31
% Daily Value*
Total Fat 4 g5.7%
Saturated Fat 0.57 g2.9%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 17405.9 mg725.2%
Total Carbohydrates 230 g76.7%
Dietary Fiber 59.3 g237.1%
Sugars 153.6 g
Protein 34 g67.8%
Vitamin A 23.4% Vitamin C 485%
Calcium 70.6% Iron 84.2%
*Based on a 2000 Calorie diet
Add the vinegar.
Place the turnips, beetroot and garlic into a large bowl.
Sprinkle on the sea salt and leave covered, for at least 2 hours.
Drain off the liquid and rub off the excess salt.
Put the vegetables along with the celery leaves into a jar.
Pour the pickling solution.
It should turn pink.
This will keep for several days outside the fridge and will last for up to a month, if refrigerated.