Turnip Water Pickle
|Black mustard seeds||5 Tablespoon|
|White turnips||3 Pound (Medium Sized)|
|Salt||1 1⁄3 Tablespoon|
Crush, pound, or grind the mustard seeds coarsely, so that they split at least in half, using either a heavy mortar and pestle or an Indian grinding stone.
In a large pot, bring 4 quarts of water to a boil; Add salt to the water.
Peel the turnips and place in a clean 5-6-quart wide-mouthed jar.
Pour boiling salted water over them.
Add crushed mustard seeds and red chilies.
Allow to cool.
Stir and put lid on.
Stick a label with the date on the jar.
Stir it every day with a clean wooden spoon.
On the seventh day it will be ready to eat.
To serve: Place in a bowl a piece of pickle and half a ladleful of juice for each person eating.
Cool in refrigerator and serve in small individual nonmetallic bowls.
Serving size: Complete recipe
Calories 733 Calories from Fat 206
% Daily Value*
Total Fat 23 g35.3%
Saturated Fat 1.2 g6.2%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 8667.1 mg361.1%
Total Carbohydrates 114 g37.9%
Dietary Fiber 35.5 g142.1%
Sugars 56.8 g
Protein 31 g61.9%
Vitamin A 0% Vitamin C 480.1%
Calcium 80.4% Iron 64.6%
*Based on a 2000 Calorie diet