Ingrédients pour Pickled Turnips Torshi Lift
- 1kg turnips
- 2 stalks celery, roughly chopped
- 4 cloves garlic, peeled
- 2 medium raw beets (about 200g total), sliced
- 60g salt
- 500ml water
- White Vinegar
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Comment préparer Pickled Turnips Torshi Lift
- Peel and wash 1kg of turnips. Cut them into halves or quarters, depending on size.
- Pack the turnip pieces into a clean, sterilized 1-liter jar. Add 2 stalks of celery, roughly chopped, and 4 cloves of garlic, peeled.
- At regular intervals throughout the jar, add slices of 2 medium raw beets (about 200g total).
- In a medium saucepan, dissolve 60g of salt in 500ml of water. Stir in 250ml of white vinegar.
- Bring the mixture to a boil over medium-high heat. Once boiling, carefully pour the hot brine over the vegetables in the jar, ensuring they are fully submerged.
- Seal the jar tightly with a lid.
- Store the jar in a warm place (around 70-75°F/21-24°C) for 10 days to allow the pickles to mellow.
- After 10 days, transfer the jar to a cooler, darker place (around 50-60°F/10-16°C) for further fermentation and flavor development.
- Enjoy your delicious homemade pickled turnips within 4-6 weeks of making.
Nutrition Information (Approximate per serving)
Sodium
148 g
Sugar
19g
Fat
0g
Carbs
2g
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