Pickled Turnips
These rosy-pink fermented turnip batons are tangy, salty, and spicy. They are low in calories and carbs, hence nutritious and easy to make.
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Ingredients
- 3 cups water
- 4 tablespoon coarse salt rock salt, koshar salt
- 1 cup white vinegar distilled
- 1-2 bay leaves
- 2-3 turnips peeled cut in batons
- 1 beetroot peeled and cut in batons
- 3 cloves garlic
Instructions
- In a saucepan, combine the water and salt and bring it to a boil. Drop the bay leaves into the solution.
- Remove from heat and let cool to room temperature.
- Once cool, add the vinegar and give a stir.
- Cut the turnips and the beet into 1.5 cm (1/2 inch) thick batons.
- Arrange the turnips, beets in a clean jar, adding the garlic slices into the layers.
- Pour the salted brine over them in the jar.
- Place a small weight on top of the turnips to keep them submerged in the brine.
- Loosely cover with the cloth and place in a dark cool place away from sunlight.
- Once done, tightly close with the lid and refrigerate.
