Beetroot And Turnip Water Pickle Recipe
Ingredients
| 1 kg turnip, peeled, washed and cut into 1" cubes | ||
| 2-3 beetroot, peeled washed and cut into 1" cubes | ||
| A few celery leaves | ||
| Garlic | 6 Clove (5gm) | |
| Water | 2 Liter | |
| White wine vinegar | 1 Liter | |
| Salt | 8 Teaspoon | |
| Sugar | 4 Teaspoon | |
| Sea salt | 1 Cup (16 tbs) | |
Directions
Boil the salt, sugar and water.
Cool.
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.
Cool.
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.
Chef
