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Beetroot And Turnip Water Pickle

Global.Potpourri's picture
Ingredients
  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)
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.

Recipe Summary

Cuisine: 
Asian
Course: 
Side Dish
Ingredient: 
Turnip

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