Ingredients
sea salt a" 1/3 c (I use La Baleine Salins du Midi)
water a" 3.5 c
distilled white vinegar a" 1.25 c
turnips, small white a" 2 lbs.
garlic a" 6 cloves
beet, small red a" 1
celery leaves a" 3
Method
Sources
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Pickling starter kit — jars, weights, salt, recipe guide, ferment
Adjustable stand — hold cookbook or tablet at eye level while cooking
Pink pickled ginger — sushi palate cleanser, garnish, sandwich
Indian pickle spice — mango achar, lime pickle, mixed pickle
Chinese pickled greens — noodle soup, stir-fry, pork belly braising
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In a clear glass bowl, dissolve the salt in the water and stir in the vinegar. I generally do this first and process the turnips while I wait for the salt to be completely dissolve. Wash the turnips and cut them away from the greens (donat discard the greens; they are delicious sautAed with oil and garlic). Cut them into halves or quarters to make comfortably bite-sized pieces. Cut the garlic cloves in half lengthwise. Put two garlic cloves and one celery leaf into each jar. Peel the beet and cut it up into three pieces. Put one in each jar. Pack the turnip pieces into the jars, filling each jar roughly equally. Cover the vegetables with the vinegar brine solution and seal the jar. Store at room temperature out of the light. The turnips should mellow and be ready to eat in about 10 days. After that, store them in the refrigerator.