Ingredients for Mideastern Pickles Two Recipes Turnip And Cauliflower
- 2 lbs turnips, scrubbed and trimmed
- 1 medium beet, peeled and diced
- Water
- White Vinegar
- Kosher Salt
- Head Cauliflower
- 1 medium head cabbage, shredded or cut into 2-inch pieces
- Curry Powder
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How to Make Mideastern Pickles Two Recipes Turnip And Cauliflower
- **Turnip Pickles:**
- Scrub turnips thoroughly, removing any blemishes while preserving as much of the colored skin as possible.
- Peel and dice the beet into 1/4-inch thick, 2-inch pieces.
- Cut turnips into 1/4-inch thick, 2-inch pieces.
- Pack turnips and beet pieces into a large, sterilized jar, layering beet pieces every other layer.
- In a saucepan, combine 5 cups water, 2 1/2 cups white vinegar, and 2 1/2 tablespoons kosher salt.
- Heat the brine gently until the salt dissolves completely (just before boiling).
- Carefully pour the hot brine over the turnips and beets in the jar, leaving about 1 inch of headspace.
- Allow the jar to cool completely to room temperature.
- Refrigerate for at least 2 days before serving. Pickles will keep for several weeks.
- **Cauliflower/Cabbage Pickles:**
- Wash and cut cauliflower into bite-sized florets.
- Wash and shred or cut cabbage into 2-inch pieces.
- Layer the cauliflower and cabbage in a large, sterilized jar.
- In a saucepan, combine 6 1/4 cups water, 5 tablespoons kosher salt, 3 1/4 cups white vinegar, and 2 1/2 teaspoons curry powder.
- Bring the brine to a gentle boil, stirring until the salt and curry powder are dissolved.
- Carefully pour the hot brine over the cauliflower and cabbage in the jar, leaving about 1 inch of headspace.
- Allow the jar to cool completely to room temperature.
- Refrigerate for at least 2 days before serving. Pickles will keep for several weeks.
Nutrition Information (Approximate per serving)
Sodium
55 g
Sugar
8g
Fat
0g
Carbs
1g
