Turnip Pickle

An unusual vegetable dish from the Far Fast to serve with plain rice, Turnip Pickle contains turnips, lettuce and cucumbers and is made in a similar way to sauerkraut. This pickle should keep for up to 4 days if stored in a cool place and kept in an airtight. container. medium-sized cucumbers, peeled and thickly sliced

1 teaspoons salt

3 lettuce hearts, washed and halved

1 lb. small turnips, peeled and thinly sliced

Arrange half the cucumber slices on the base of a large saucepan and sprinkle over

2 teaspoon of the salt. Cover with half the lettuce and another ! teaspoon of salt, and place half the turnips on top. Sprinkle over another

½ teaspoon of salt, and continue making layers in this way until all the vegetables and salt have been used up.

Place a plate, slightly smaller than the saucepan in circumference, on top of the vegetables and place a heavy weight on top. Set aside in a cool, dry place for 2 days.

Remove the weight and the plate from the saucepan and transfer the pickle to a serving dish. Serve immediately or store, covered, in a cool dry place until required.

Sorry, comments are closed for this post.

Share On Facebook
Share On Twitter
Share On Google Plus