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Vegan Thanksgiving: Pickled Beets And Radishes

sanaacooks's picture
These pickles tastes good, smells good, tastes good.
Ingredients
  Turnips 4 Medium, peeled and cut into 1/2-inch thick slices
  Beets 2 Medium, peeled and cut into 1/2-inch thick slices
  Fresh ginger 1⁄4 Cup (4 tbs), cut into 1/4-inch thick slices
  Jalapeno 1 Medium
  Garlic 1 Clove (5 gm), peeled
  White vinegar 1⁄2 Cup (8 tbs)
  Sea salt 4 Tablespoon
  Water 2 Cup (32 tbs)
Directions

MAKING
1. Make small cut in the jalapeno pepper and place on the bottom of the jar.
2. Add the garlic and half of the ginger.
3. Put half of the beets and top with half of the turnips. Shake gently and then add the rest of the ginger, the rest of the beets and then the rest of the turnips.
4. Pour the vinegar over the vegetables.
5. Mix the sea salt with the water and pour over the vegetables until the jar is full. Cover and shake gently.
6. Let it sit for 1 week.

SERVING
7. Serve it to compliment any meal.

Recipe Summary

Difficulty Level: 
Easy
Channel: 
American
Preparation Time: 
20 Minutes
Servings: 
4

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