Saturday, 28 February 2015

Lift Mikhallil - Pickled turnips

My little helper just likes to watch, doesn't eat turnips!
I wasn't able to get to the allotment for a few months (fractured, chipped & dislocated shoulder), and I had told a friend they could help themselves to anything that was ready to harvest. 

I got down there for the first time this week and had quite a few turnips/swedes to harvest.  I wasn't sure how much of them were saveable - you can never tell till you cut them open, because they'd been in so long.

I decided to pickle them, using an Egyptian recipe, so I hope they turn out as nice as I remember when I was there!

The usual disclaimer applies - I fudge recipes, so what actually happened is in itallics.

2kg turnips (2.3kg turnip/swede mix - before top'n'tail)
1 beetroot (didn't have any, sent b/f to the shop for one)
6-8 cups of water (forgot to measure)
3-4 tablespoons salt (used more, because I didn't read the recipe properly!)


Wash turnips & beetroot, scrub well. (turnips needed peeling, b/f came back with 5 precooked beets)  Cut into pieces. 




Sprinkle with salt & leave to sweat for 24 hours (used all salt).







Boil water with salt and put into pickling jar to cool (this is how I ended up using more salt). 







Drain turnips, squeeze gently and put in jars with the beetroot.





Should be ready after 24 hours.

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