Do you like rutabaga? Turnip? At 60 years of age, I discovered that I didn’t really HATE turnip. I just didn’t like the way it was prepared. Boiled and mashed, no.
6 months ago I oven roasted small chunks of turnip with onion and garlic and a drizzle of olive oil. HOLEY RUTABAGA! Now I can’t seem to get enough of this lowly vegetable. AND, I like the fact that they are Ontario grown.
So I had a half a raw turnip in the drawer and felt like making a pickle with it.
Here’s my progress:
I sliced 1/2 a large rutabaga into matchsticks. It’s just over 1 pound. I used the mandolin that my sister gave more for my birthday and cut 1/4″ thick slices. Then I used a knife to matchstick the slices. From my on-line research I know that some people add beets. I love the idea of pink pickles, and added a handful of dehydrated beet to the bowl. One whole peeled and matchstick-cut beet would work.
3 tablespoons of sea salt and tap water to cover. I stirred it all up a bit and will leave this overnight. The salt will draw some of the liquid out of the turnip, making them a little softer and easier to pack into a jar.
Tomorrow I’ll put them into a jar ready for fermentation.
Come back for Day 2.