Here's my recipes for those wonderful turnip pickles and cauliflower pickles you get in mideastern restaurants.
Turnip Picklesmakes about 1 1/2 quarts
use 2 1 quart wide-mouth canning jars or other suitable jar
Ingredients
3 large turnips or 4 smaller
1 medium fresh beet
2 1/2 cups water
1 1/4 cups white vinegar
1 1/2 Tablespoons salt
Instructions
Soak turnips in cold water overnight.
Wash and trim turnips, keeping the good parts of the skins.
Quarter the turnips, and cut into 1/4" thick pieces (or just slightly thicker) and layer in large jar, adding pieces of peeled fresh beet to each layer. ( 2 small pieces about 1" X 2" per layer)
Make the brine with the water, white vinegar, and salt.
Heat the brine just to boiling temp.
Pour over the layered turnips / beets.
Allow to cool. Cover well and store in frig, invert
or stir occasionally.
Pickles are ready in about a week.
Keep refrigerated in the brine.
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Cauliflower PicklesIngredients
Ingredients
makes 3 wide-mouth quart canning jars.
1 head of organic cauliflower, cut in bite-sized pieces.
1/2 head of cabbage, cut in pieces/chunks.
5 cups filtered water
4 Tablespoons kosher salt
2 1/4 cup white vinegar
2 1/2 teaspoon curry powder
Instructions
Pack the cauliflower pieces and cabbage pieces, mixed, in a large jar. Mix a few cauliflower / few cabbage pieces each layer, so they are mixed in the jar.
Mix the brine in a large sauce pan, the water, salt, vinegar and curry powder.
Bring the brine just to boil, and then pour over the cauliflower / cabbage mix. Allow to cool, then store
in frig. Pickles will be ready to eat in a week. Keep refrigerated, in the brine.
ENJOY !