Have you started making your pickles for Ramadan? In 2 weeks you can have the most delicious pickles. I’ll be sharing three different pickling recipes with you, starting with turnips made in brine the old fashioned way. When you don’t rush your pickles, you get the most delicious fermentation, full of probiotics and gut friendly, without killing off the good bacteria. I haven’t given you a weight for the turnips, because I never weigh them. What matters is the brine. If it’s not enough to fill the jar, I simply add carrots or cauliflower to fill it up.
Ingredients
- Turnips (carrots, cauliflower)
- 2 tsp. Salt
- 3 small to medium beets
- 4 cups filtered water
- 60 grams sea salt
- 1/4 tsp. Sugar
Instructions
- ⭐️Start by trimming the turnips from top and bottom.
- ⭐️Peel the turnips using a peeler, I like to leave some of the purple skin if it’s not bruised.
- ⭐️rinse with cold water and cut as you see in the video.
- ⭐️add the 2 tsp. Salt and mix well, set aside for 2 hours.
- ⭐️the turnip will release extra liquid, rinse very well in cold water.
- ⭐️peel the beets and cut a bit thicker.
- ⭐️prepare you jars.
- ⭐️prepare the solution stir salt and water until dissolved.
- ⭐️start layering 3-4 pieces beets then turnips, I like to lay in 3 layers alternating.
- ⭐️push down don’t over fill.
- ⭐️add the solution then top with 1/4 teaspoon of sugar, don’t over fill pickles need space to breathe, cover tightly and give it a good shake.
- ⭐️if adding carrots or cauliflower there’s no need to salt, just peel and cut.
- ⭐️leave on the counter with a tray under the first few days in case it over flows.
- ⭐️in 2 weeks it’s ready, in the summer it might be ready in one week.
- ⭐️once open keep in the fridge.
Notes
- The sign of perfect fermentation is the bubbles once you open the jar.