Salt-pickled turnips

Salt-pickled turnips

By
From
Deep South
Makes
2 x 450g jars
Photographer
Andy Sewell

There is no easier way to pickle than with just a little salt and the proper conditions. Prepare this pickle in autumn or winter, when the ambient temperature can remain at 12–16°C.

Ingredients

Quantity Ingredient
500g turnips
sea salt

Method

  1. Trim the turnips, then slice them no more than 2mm thick. Weigh the turnips, put them in a bowl and add 3 per cent of their weight in salt. Massage it in with your fingers, then leave at room temperature for an hour, until the turnips are releasing their juices.
  2. Pack the turnips and all the liquid into a sterilised airtight container (a Tupperware box or a glass or ceramic jar is fine). Weight the turnips down by covering the surface with baking parchment topped with a plate, then a weight, such as a can of beans. The turnips should be completely submerged under their juices and cut off from oxygen at the surface. Store at 12–16°C for 5–7 days, until they have soured in taste.
  3. Seal the container and leave in the fridge for 2–3 days, then store in a cool, dry place. The turnips should keep for 6–9 months.
Tags:
American
Southern cooking
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