( Please see the sections on "Hints" and Conversion Tables
"This pickle has a delicate sweet
sharpness and light crispness that is very appealing."
|50g ( 2oz) sea salt
||225ml (8fl oz) white wine vinegar
|900g (2lb) small turnips, halved
||1 small beetroot, peeled and sliced
|2-4 garlic cloves (optional)
||a few celery leaves
Bring to the boil, 450ml
(16fl oz ) water with the salt added. Remove from the heat, add the vinegar and
leave to cool.
Layer the turnips, beetroot slices, garlic ( if using ) and
the celery leaves in a clean, dry, sterilized jar. Pour over the cooled brine to
cover completely. Swivel the jar to expel any trapped air. If the turnips float,
crumple some grease-proof paper and place it in the top of the jar. Seal the jar
tightly and leave in a warm place such as a sunny windowsill for 2 to 3 weeks
before eating. Refrigerate after opening.
Makes about 1.2 kg ( 2¾ lbs)
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