Pickled Turnips and Cabbage
A tangy pickle of turnips and cabbage, tinted pink by beetroot and served cold as a crunchy accompaniment.
A tangy pickle of turnips and cabbage, often tinted pink with beetroot for color and served cold as a crunchy side.
Like mixed refrigerator pickles.
These are crisp, sharp pickles usually served with sandwiches and mezze. Beetroot mainly adds color, not a strong flavor.
Ingredients
- 2.5 kg Turnips
- 1 head Cabbage
- 3 pieces Beetroot
- white vinegar White vinegar
- coarse salt Coarse salt
- sugar Sugar
- 1.5 liters Water
- 1 tablespoon for each large cup Coarse salt
- 1 tablespoon for each large cup Vinegar
- 1 teaspoon for each large cup Sugar
Instructions
- In a pot, wash and clean 2.5 kg of turnips.
- On a cutting board, cut the turnips crosswise into pieces suitable for pickling.
- On a cutting board, cut 3 beetroot into thin slices.
- On a cutting board, cut the head of cabbage into four pieces.
- In a large measuring bowl, combine 1.5 liters of water with 5 tablespoons of coarse salt, 5 tablespoons of vinegar, and 5 teaspoons of sugar.
- In the large measuring bowl, dissolve the salt and sugar in the water and vinegar.
- In the pickling container, layer the beetroot, then the turnips, then the cabbage.
- In the pickling container, pour the water mixture over the vegetables until they are completely submerged.
- In a warm place, leave the pickle for 10 to 15 days until ready.
- In the refrigerator or a cool place, store the pickle after it has matured.
- On a serving plate, serve the turnips and cabbage cold.