Just thinking of these pickles makes my mouth water. I ran these pickles some weeks ago and have been reminding me to do more. These pickles are crunchy, bitter and spicy. Add an unbelievable depth to any salad or sandwich. He will animate your mundane Turkey sandwich or animate a boring salad. I call these my pickles of comfort ... OK, don't go there, but when I had a bad day or am PMSing these are the first pickles so I arrive. When I'm in a hurry and need a snack, I open the fridge, stab some of pickles with a fork and I go. There is usually some drops of vinegar pink juice at the bottom of the fridge of snacks, but a girls began to live a little.
It amazes me that a humble legume such as turnips or beet can turn on so beautiful pickles. Beets and turnips are a Winter vegetable so take advantage of their time. Growing up, my dad would buy a bushel of turnips and a kilo of sugar beet for which we could stock up on this winter treatment. When the father returned from the market, I think I have to wash and clean any turnip and beet? Yes, you guessed it. On the back porch that would build a large plastic bowl, filled it with water and then throw in a couple of loads of arm of vegetables. It was the first washing to remove the mud, washing was to rub and scratch away brown spots or areas. Remember that my hands would be frozen during this whole process, but for some reason that I didn't care. I knew it was completely worth ...I should have known that would grow to be a foodie.
Beets will such a beautiful pinkish tint, the turnips. I remember watching my mom go to brine the jar and watching the dark-red, white turnips turn a vibrant shade of pink. Once she sealed the jars that were allowed to turn the jars and watch the color fill the jar. This is the fast method of making these pickles:
Pink pickled turnips-Turshi Shalgham wa Shwandar
small turnips 2 pounds, halved and sliced
4-6 cloves of garlic
2 small beets
3 cups water
3 cups white vinegar
4 tablespoons of salt pickling
Start by washing the vegetables very well. If you purchased your farmers market turnips (and should) will be necessary to wash them first, then rub.
Rubbing and scraping away brown spots or areas. Do not peel the turnips are small, only passing through. Note: some recipes call for peeled turnips, but think the rind adds crunch.
Wash and peel the beets as the outer shell is tough. I prefer the Peel beets in water to prevent staining my hands. Of course, you can always use gloves. Peel and half the garlic.
When all vegetarians are ready, then it is time of pickled layer. In a large jar, place two slices of garlic and beet. Pack in turnips. I cover them out with another pair of beet slices.
Continue until you fill all the bottles.
Combine vinegar, water and stir in the salt until it dissolves. Pour the liquid over the turnips and cover the jars tightly with a stopper made of nonreactive. Close the jars and turn them upside down 2-3 times to allow the color to distribute evenly. Let rest at room temperature. Let rest at room temperature in a dark place for 3-5 days. Suggest tasting them after 2 days, the experience of how develops the flavor. Once in a while turn bottles upside down to allow the color to distribute evenly.
These pickles very well kept unrefrigerated for 2 weeks and will last much longer if kept in the refrigerator.
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