Difference between revisions of "Pickled Turnips"
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* 1 cup [[white vinegar]] | * 1 cup [[white vinegar]] | ||
| − | == | + | == Procedures == |
# Bring [[water]] and [[salt]] to a boil, stirring to make sure all the [[salt]] is dissolved. | # Bring [[water]] and [[salt]] to a boil, stirring to make sure all the [[salt]] is dissolved. | ||
# Remove from heat and cool. | # Remove from heat and cool. | ||
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# Refrigerate after opening. | # Refrigerate after opening. | ||
| − | [[Category:Kuwaiti | + | [[Category:Kuwaiti cuisine]] |
| + | [[Category:Snack Recipes]] | ||
[[Category:White vinegar Recipes]] | [[Category:White vinegar Recipes]] | ||
[[Category:Turnip Recipes]] | [[Category:Turnip Recipes]] | ||
[[Category:Beet Recipes]] | [[Category:Beet Recipes]] | ||
Latest revision as of 20:00, 13 July 2012
Ingredients
- 2 cups water
- ¼ cup pickling salt
- 2 lbs. white turnips
- 1 beet
- 2 cloves garlic
- 1 cup white vinegar
Procedures
- Bring water and salt to a boil, stirring to make sure all the salt is dissolved.
- Remove from heat and cool.
- Peel turnips.
- Cut small turnips into sixths; larger turnips can be cut thick strips (about the size of a large french fry).
- Peel beet and cut into thick strips.
- Peel garlic cloves and cut each one into quarters.
- Layer turnips in a large sterilized glass jar, interspersing them with the beet strips and garlic.
- Combine the cooled salt solution with the vinegar, and pour over the turnips.
- Make sure no large air bubbles remain.
- Lay a piece of plastic wrap over the opening, and put the lid on the jar.
- Store pickles in a cool place for at least three weeks.
- The turnips will turn bright pink.
- Refrigerate after opening.
