* Exported from MasterCook *
Jerusalem Pickled Turnip and Beet
Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs LowFat (Less than 5%)
Vegan
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
10 small fresh turnips -- or 5 large (2 1/4 pounds)
3 small beets -- (8 1/2 ounces)
1 chile -- green or red, cup into 3/8-inch slices
3 stalks celery -- tender stalks, cut into 3/4-inch slices
1 1/4 cups distilled white vinegar
3 cups warm water
fine sea salt
Peel the turnips and beets, halve them if they are not small, and cut them
into slices 1/4-inch thick. Place in a large mixing bowl and sprinkle with
1 teaspoon salt. Stir well, cover, and set aside to marinate overnight at
room temperature.
The following day, transfer the vegetables and their juices to a
sterilized 1 1/2 to 2 quart jar. Add the chile and celery, followed by 3
Tablespoons salt, the vinegar, and the water. If needed, add more water
and vinegar to fill the jar (two parts water to one part vinegar) to
within 3/4 inch of the rim. Seal the jar, shake if gently to dissolve the
salt, and place in a well-lit spot. After 3 to 4 days, the pickles should
be ready. They will keep somewhere cool and dark for up to 1 month.
Makes 1 1/2 quarts (to 2 quarts), about 24 one-quarter cup servings.
AuthorNote: This is a cinch to make, but must be prepared over two days.
It is sharp and not too complex in flavor, perfect for serving with
unctuous [favorites], a tagine, or hummus.
Cuisine:
"MidEastern"
Source:
"Jerusalem by Yotam Ottolenghi & Sami Tamimi, 2012"
S(Formatted by Chupa Babi):
"Dec 2012"
Yield:
"1 1/2 quarts"
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Per Serving (excluding unknown items): 21 Calories; trace Fat (2.8%
calories from fat); 1g Protein; 5g Carbohydrate; 1g Dietary Fiber; 0mg
Cholesterol; 48mg Sodium. Exchanges: 1 Vegetable; 0 Other Carbohydrates.
Nutr. Assoc. : 5370 0 0 0 0 0 4860
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