Pickled carrots and turnips

Posted: Sun, Mar 01 2009, 9:32 am Post subject: pickled carrots and turnips

On shabbos I was a guest at someone's house and she made this salad of pickled carrots, turnips, celery, etc... I tried to get the recipe, but as the "cook" was french speaking, I didnt get a whole recipe. She said those vegetables, wash them, cut them, put them in a bowl covered with vinegar and salt.

Thats all I got.

Ok, so before I play around with just that, anyone else have such a recipe? Specific details?
How long do I let it sit? What proportions? Any steps missing? How long does it last- is it really pickled enough to keep it for long term and not spoil?

Posted: Mon, Mar 02 2009, 12:18 am Post subject: re: pickled carrots and turnips

This looks nice. Is this anything like the pickled veggies you tried?

http://www.familyoven.com/offs.....iews/11475

Pickled Carrots, Turnips, and Peppers
Ingredients
1 cup distilled white vinegar
1 cup rice vinegar (available at specialty foods shops, Asian markets, and many supermarkets)
2 3/4 cups water
2/3 cup sugar
8 slices of peeled fresh gingerroot, each the size of a quarter, crushed lightly with the flat side of a knife
2 garlic cloves, crushed lightly
1 tablespoon dill seeds
1 tablespoon celery seeds
1 tablespoon salt
1 teaspoon mustard seeds
1 teaspoon Dijon-style mustard
8 black peppercorns
4 carrots, cut into 3 1/2-by 1/3-inch sticks
2 turnips (about 3/4 pound), peeled and cut into 3 1/2 by 1/3-inch sticks
2 red bell peppers, cut into 3 1/2-by 1/3-inch strips

Preparation
In a saucepan bring the vinegars and the water to a boil with the sugar, the gingerroot, the garlic, the dill seeds, the celery seeds, the salt, the mustard, and the peppercorns and simmer the mixture, stirring occasionally, for 3 minutes, or until the sugar is dissolved. Put the carrots, the turnips, and the bell peppers in a heatproof container, pour the vinegar mixture over them, covering them completely, and chill the vegetables, covered, overnight. The vegetables keep, covered and chilled, for 1 week.

Posted: Mon, Mar 02 2009, 7:53 am Post subject: re: pickled carrots and turnips

No, the recipe didnt include sugar. That I know...

Platinum Member Joined: Aug 12 2007 Posts: 20496

This is what I do:
1 kohlrabi
1 tznonit
1 turnip
1 carrot

Shred coarsly or julienne.

I make a vinaigrette with olive oil, lemon juice, apple cider vinegar (yes, both of those sours together are amazing), some salt, pepper, garlic powder and a bit of basil. Divine! I make this a lot. You want to achieve a lemony/salty flavor.

Platinum Member Joined: Aug 12 2007 Posts: 20496

Picture resized

Posted: Thu, Mar 05 2009, 10:55 am Post subject:

Looks great! Would it work with wine vinegar or white vinegar instead of apple cider?

Platinum Member Joined: Aug 12 2007 Posts: 20496

Of course, whatever tastes good to you. The lemon juice *is* needed. I wrote apple cider cause that's what I generally use.

Posted: Thu, Mar 05 2009, 2:16 pm Post subject:

It's actually whatever I have around....

Posted: Sat, Mar 07 2009, 2:56 pm Post subject: re: pickled carrots and turnips

Turnip is english. Its a white and purple root vegetable.
Kohlrabi is another root vegetable, green.
Tznonit is radish in hebrew.

Platinum Member Joined: Aug 12 2007 Posts: 20496

Kohlrabi is kohlrabi. At least that's the name I have known it by, since I was very young in the U.S. It's sold there.
Turnip is also the common name for a turnip.
Tznonit are large radishes, the size of a small tennis ball. Anyway, you can use regular radishes but I think they are a bit sharper than what I use.

If you notice, these are all root vegies. I am sure you can play around with whatever you have available. Parsnip would probably be very good.

Platinum Member Joined: Jan 01 2006 Posts: 48152