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Turnip Water Pickle

Madhuri.Dixit's picture
Ingredients
  Black mustard seeds 5 Tablespoon
  White turnips 3 Pound (Medium Sized)
  Salt 1 1⁄3 Tablespoon
Directions

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.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Indian
Course: 
Side Dish
Dish: 
Sauce
Restriction: 
Vegetarian
Ingredient: 
Turnip

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Average: 4.2 (13 votes)

Nutrition Rank

Nutrition Facts

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

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Turnip Water Pickle Recipe