TORSHI --Pickled Turnips

By á-9541

Ingredients

• 2 T salt
• 3-4 cloves of garlic – whole and unpeeled
• Peel 2 medium or 1 large beet and cut into 4-8 pieces
• Peel and cut into steak-fry sizes, enough turnips to fill the jar, packed tightly.

Details

Adapted from asonomagarden.wordpress.com

Preparation

Step 1

Put the salt in the bottom of the jar; add 1-2 cloves of garlic, and 2-3 pieces of beet. Put about 1/3 of the turnips, another 1-2 cloves of garlic, 2-3 pieces of beet. Repeat this process so the beets & garlic are mixed in withthe turnips. Pack the turnips tightly into the jar. Fill the jar with water – I use tap water, but if your water’s highly chlorinated, I’d use bottled water – trying to make sure all the turnips/beets are under water as much as possible. Put the lid on the jar. If your jar has a metal lid, I’d recommend putting a large plastic bag – or plastic wrap – across the top, then screwing the lid on. Once you put the lid on, shake the jar well. Leave it sitting on the cabinet, shaking it up about 2x a day. After 3-4 days, taste the turnips and see if they’re getting ‘pickly’ tasting. In the summer when it’s warm, they pickle quickly. If it’s cold, it takes longer. After a week or so, they should be pickled sufficiently, then you can move them to the fridge.

I eat them plain, in a sandwich, with meat/chicken…whatever you like, try them with it.