PICKLED TURNIPS AND CAULIFLOWER
SERVES 1 POUND (500g)
1 1/2 tsp. salt
1 bay leaf
1/2 tsp. black peppercorns
1 large or 2 small turnips (about 7 oz./200 g total)
1/2 medium beet
1 cup (100g / 4oz) cauliflower florets
1/3 cup (70ml) white vinegar
1/2 cup (100ml) water
NUTRITIONAL VALUES
Calories: 128kcal
Fat: 0.4g (0.1g S.Fat)
Carbs: 26.1g
Protein: 4.7g
Sugar: 14.9g
Sodium: 3692mg
METHOD
Bring 1/2 cup (100 mL) water, salt, bay leaf, and peppercorns to a boil.
Peel and cut the turnip and beet into 2 cm thick strips.
Fill the jar with the pickling liquid and vinegar after layering the vegetables in a clean, sterilized canning jar.
Refrigerate the pink pickles for one week to steep.
Peel and cut the turnip and beet into 2 cm thick strips.
Fill the jar with the pickling liquid and vinegar after layering the vegetables in a clean, sterilized canning jar.
Refrigerate the pink pickles for one week to steep.
RECIPE NOTES
These pickles will keep in the fridge for one to two months. If properly canned, they can last much longer at room temperature if unopened (processed in a hot water bath).
