You are here

Beetroot And Turnip Water Pickle

Global.Potpourri's picture
  Turnip 1 Kilogram, peeled, washed and cut into 1 inch cubes
  Beetroot 3 , peeled, washed and cut into 1 inch cubes
  Celery leaves 4
  Garlic 6 Clove (30 gm) (Whole)
  Water 2 Liter
  Vinegar 1 Liter (Preferably White Wine / Cider Vinegar)
  Salt 8 Teaspoon
  Sugar 4 Teaspoon
  Sea salt 1⁄4 Cup (4 tbs) (Mota Nama, Adjust Quantity As Per Taste)

Boil the salt, sugar and water.
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.

Recipe Summary

Side Dish

Rate It

Your rating: None
Average: 4.2 (20 votes)

Nutrition Rank

Nutrition Facts

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

Beetroot And Turnip Water Pickle Recipe