Food recipes
Pickled Turnips
Pickled Turnips Ingredients: roland, seasoned rice wine vinegar, water, bottled, generic sugars, granulated salt, table spices, coriander seed mustard, prepared, yellow spices, anise seed corn, sweet, white, raw spice...
Pickled Turnips
Ingredients:
roland, seasoned rice wine vinegar,
water, bottled, generic
sugars, granulated
salt, table
spices, coriander seed
mustard, prepared, yellow
spices, anise seed
corn, sweet, white, raw
spices, turmeric, ground
turnips, raw
Directions:
1.
Combine the vinegar, water, sugar, and salt in a large saucepan.
2.
Optional: Toast the coriander, mustard, anise, and black peppercorns in a pan over medium heat for 1-2 minutes, stirring constantly, until the seeds begin to exude their perfume.
3.
Add the turmeric, coriander, mustard, anise and peppercorn to the liquid and bring to a boil.
Turn off the heat.
4.
Pack the turnip slices in jars, pressing down gently to fill spaces.
Pour the liquid into each jar leaving a 1/2 inch of head space at the top.
5.
Place the lids on top and tighten gently.
Store in the refrigerator or put the jars in a boiling water bath (212 degrees F) for about 45 minutes.
Remove them from the water and tighten the lids further.
You will hear a fun popping sound as they cool which indicates they are sealing.
Makes 6 quarts (20 cups).
Ingredients:
roland, seasoned rice wine vinegar,
water, bottled, generic
sugars, granulated
salt, table
spices, coriander seed
mustard, prepared, yellow
spices, anise seed
corn, sweet, white, raw
spices, turmeric, ground
turnips, raw
Directions:
1.
Combine the vinegar, water, sugar, and salt in a large saucepan.
2.
Optional: Toast the coriander, mustard, anise, and black peppercorns in a pan over medium heat for 1-2 minutes, stirring constantly, until the seeds begin to exude their perfume.
3.
Add the turmeric, coriander, mustard, anise and peppercorn to the liquid and bring to a boil.
Turn off the heat.
4.
Pack the turnip slices in jars, pressing down gently to fill spaces.
Pour the liquid into each jar leaving a 1/2 inch of head space at the top.
5.
Place the lids on top and tighten gently.
Store in the refrigerator or put the jars in a boiling water bath (212 degrees F) for about 45 minutes.
Remove them from the water and tighten the lids further.
You will hear a fun popping sound as they cool which indicates they are sealing.
Makes 6 quarts (20 cups).