|My little helper just likes to watch, doesn't eat turnips!|
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.