Difference between revisions of "Pickled Turnip"
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* 5 cups of pickling solution | * 5 cups of pickling solution | ||
| − | == | + | == Procedures == |
# Blanch [[turnips]] in boiling [[water]] and then peel them. | # Blanch [[turnips]] in boiling [[water]] and then peel them. | ||
# Peel the beetroot. | # Peel the beetroot. | ||
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# Best way to eat: with almost everything. | # Best way to eat: with almost everything. | ||
| − | [[Category:Kuwaiti | + | [[Category:Kuwaiti cuisine]] |
| + | [[Category:Snack Recipes]] | ||
[[Category:Fresh chile pepper Recipes]] | [[Category:Fresh chile pepper Recipes]] | ||
[[Category:Beet Recipes]] | [[Category:Beet Recipes]] | ||
[[Category:Turnip Recipes]] | [[Category:Turnip Recipes]] | ||
Latest revision as of 20:00, 13 July 2012
Ingredients
- 2 pounds turnips
- 2 large beetroot
- 1 hot pepper
- 5 cups of pickling solution
Procedures
- Blanch turnips in boiling water and then peel them.
- Peel the beetroot.
- Wash well the turnips and beetroot and slice into quarters.
- Place in a large sterile glass jar with the hot pepper.
- Cover with the pickling solution and seal with an airtight lid.
- Let set at least 10 days before using.
- Best way to eat: with almost everything.
