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Turnip Pickles

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Anonymous (not verified)
Ingredients
  Turnips 2 Pound
  Beets 2 Medium
  Salt 1⁄4 Cup (4 tbs)
  Active dry yeast 1⁄4 Ounce (1 package)
  Water 1⁄2 Cup (8 tbs)
  Sugar 1 Tablespoon
  Flour 3 Tablespoon
  Water 2 Cup (32 tbs) (adjust quantity as needed)
  Salt To Taste
Directions

Wash the turnips, scrape with a knife (you do not have to peel).
Slice into 1/4 -inch rounds.
Place in a bowl and sprinkle with the salt.
Leave them overnight.
In a separate bowl sprinkle the yeast over the water.
Add the sugar and flour, mixing well.
Set aside to rise.
Pour the yeast mixture into one or two jars.
Set aside.
Pour one cup water over the turnips.
Squeeze with your hands to remove the salt.
Arrange the turnips in the yeast-filled jars.
Peel and slice the beets and drop them over the turnips.
Cover the jars with water.
Place the lids on the jars and leave at room temperature for a few days.
Taste for salt, add more if needed.
When refrigerated these pickles keep well for a few months.
The beets give the turnips a nice pink color.
Splendid as an appetizer.

Recipe Summary

Cuisine: 
Asian
Course: 
Side Dish
Techniques: 
Marinate

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