Pickled Turnips
Difficulty level Moderate
Before Old Man Winter comes a-callin', make sure none of fall's bounty goes to waste by preserving some of the season's harvest, extending the lives of delectable fruits and vegetables well into the lean winter months when produce choices are scarce. Salt, sugar, vinegar, and alcohol can be used to preserve your foods, which should be sealed in airtight, sterilized mason jars.
Here are two easy recipes-pickled turnips and pumpkin-and-apricot chutney-we've taken from A Slice of Organic Life (2007, DK), an omnibus of more than 80 individual projects for sustainable living, edited by Sheherazade Goldsmith.
INGREDIENTS
| 3lb | turnips, peeled |
| 3 cups | white wine vinegar |
| 1/2 cup | unrefined sugar |
| 1 tbs | salt |
| 1 cup | olive oil |
PREPARATION:
- Baby turnips can just be peeled. Large turnips need cutting into neat shapes.
- Put the vinegar, sugar, and salt into a large stainless steel saucepan and slowly bring to the boil. Add the turnips and simmer for ten minutes.
- Remove the pan from the heat and allow to cool.
- Sterilize glass jars and fill with the vegetable and vinegar mixture. When the jars are almost full, pour a thick layer of olive oil over the top.
- Seal the jars and store.
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