pickled carrots and turnips

Seraph ↓

Sun, Mar 01 2009, 8:32 am

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?

ra_mom

Sun, Mar 01 2009, 11:18 pm

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

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

Tamiri ↓

Mon, Mar 02 2009, 10:13 am

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.

chabadshb

Fri, Mar 06 2009, 10:49 am

Tamiri wrote:

the salad looks amazing, but what is:
1 kohlrabi
1 tznonit
1 turnip
???

↑ Tamiri

Sat, Mar 07 2009, 2:05 pm

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.

↑ sped

Thu, Jan 29 2015, 8:27 pm

Tamiri wrote:

It's been a long time. Can anyone give me approximate amounts for the dressing?
Thanks