Fermented Rutabaga Pickle with Beets

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.  rutabaga

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:

Day 1

rutabaga matchsticks

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. 

4 thoughts on “Fermented Rutabaga Pickle with Beets”

  1. Thanks Yvette: I am going to pass this along to my daughter. She is moving to a new home where she will have room for a large garden. She loves pickling veggies. I will send along the address for your blog as well. She will be interested in all that you do.

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