2 pounds Turnips
4 cups White Wine Vinegar -- to 5 cups
2 tablespoons Sugar -- to 4 tablespoons
2 small Uncooked Beets -- washed well, dried and diced
2 fresh Mild Chili Peppers
2 Bay Leaves
2 tablespoons Coriander Seeds
Preparation Method :
1. Wash, dry and peel the turnips. Slice them into 1/4-inch thick slices. In a nonreactive saucepan, warm 2 cups vinegar with the sugar until the sugar dissolves, using more or less sugar according to how acidic you like your pickles. Pack the turnip slices into a 1-quart jar and a 3/4-quart jar. Divide the diced beets, chili peppers, bay leaves, coriander seeds, and the warm vinegar -sugar mixture between the jars. Top with more vinegar to cover the turnip slices if necessary. Cover and keep in a cool place. Shake from time to time for the first 3 days. The pickles will be ready to eat after 4 to 5 days.
2. Pickles will keep well for 3 months or more in a cool, dark place.
Makes 1 3/4 quarts (7 cups, 14 one-half cup servings)
AuthorNote : Turnips are cooked with carrots, and [Favorites] in all kinds of North African couscous dishes. In Tunisia, turnips are also served fresh, very thinly sliced and marinated for a couple of hours in Seville orange juice (or a combination of lemon and orange juice).
These simple turnip pickles from Tunisia are as lovely to look at as they are delicious to eat. Beets are used here - as in many other Mediterranean preserves - for color, to turn the white pulp slices pink.
Serve as would pickled cucumbers, as an accompaniment to cold [Favorite] and cheese sandwiches.
Per Serving (excluding unknown items) :
40 Calories;
trace Fat (3.7% calories from fat);
1g Protein;
11g Carbohydrate;
1g Dietary Fiber;
0mg Cholesterol;
46mg Sodium.
Exchanges :
0 Grain(Starch);
1 Vegetable;
0 Fat;
1/2 Other Carbohydrates.
Source : Mediterranean Pantry: creating and using condiments and seasonings by Aglaia Kremezi, 1994"
Formatted by : Chupa Babi
