The pink pickle.
You will need:
Notice: there is no measurements for this recipe. I will say if you want to make a small batch, start with three or four turnips. They keep really well in the fridge. Follow this method for as much or as little pink pickles as you like. First, peel and slice your turnip into fat french fry shapes. Prepare your straining dish by placing a strainer in a large bowl. Place one layer of sliced turnips in the strainer and sprinkle salt generously. Add another layer of sliced turnips and then more salt. Repeat until your turnips are all sliced. Leave them to drain their water. Cover loosely and place in the fridge to drain. This will take a minimum of 6 hours or you can leave them overnight. Prepare your jar by boiling it to sterilize it and letting it cool. Boil some water and add pickling salt: each 1 cup of boiled water should have 1 tsp salt. Let it cool before using. Now comes the math part. Depending on your jar you will need 2/3 cup vinegar and 1/3 cup of that salty water you made. BUT you can change this ration depending on your preference. Some people make it with equal parts vinegar and water. My mom only uses 1 cup vinegar and the rest with water, but she adds more salt (she uses a big jar). Before layering the turnips in the jar, slice up beets similarly to the turnips. If you used 3 turnips, use 1 medium sized beet. Layer the turnips and beets in the jar. Add your liquid vinegar and salt water. Place aside to begin the pickling process. If you leave it on the table top, room temperature, it will take 4-6 days before you can open to taste. If you let it ferment in the fridge, it could take 10 days but the flavor will be more sour and deeper. Store the pickles in the fridge. ENJOY
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MEMy name is Bushra and I post my favorite recipes on my youtube channel. All recipes are gathered here on my website as well as helpful links to my videos and fancy ingredients. Thanks for stopping by! Archives
October 2023
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