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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 jars 1067g Recipe makes 2 jars) |
||
| Calories 199 | ||
| Calories from Fat 4 | (2%) | |
| Amount Per Serving | %DV | |
| Total Fat 0.5g | 0% | |
| Saturated Fat 0.1g | 0% | |
| Monounsaturated Fat 0.0g | ||
| Polyunsaturated Fat 0.3g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 14510mg | 604% | |
| Potassium 1034mg | 29% | |
| Total Carbohydrate 47.2g | 15% | |
| Dietary Fiber 9.5g | 38% | |
| Sugars 33.6g | ||
| Protein 4.9g | 9% | |
Ingredients
- 1 kg small turnip
- 1 small beetroot
- 2 tablespoons sugar
- 1/4 cup coarse salt
- 1 liter water
Directions
1
Wash turnips well, peel dark spots, slice off top and base.2
Cut turnips and beetroot into slices.3
Bring water to a boil then add sugar and salt.4
Stir till they dissolve.5
Cool.6
Place turnip as layers in sterilized jars.7
Place beetroot between turnip layers.8
Add water over till it covers them.9
Close jars well, leave for 20 days before use.
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Featured Reviews for This Recipe
From: Chef Barracuda
On Aug 23, 2006
This is great recipe and my family loves it. Personally I do it with white vinegar, water, salt, little bit of sugar and I add couple of garlic cloves at the bottom of the jar (I don't boil it). I leave the jar flipped upside down for 2-3 days and then keep in the fridge. Bon Appetite!
From: Sudie
On Dec 8, 2003
I can't believe I found a recipe for these! I had these once in a restaurant, and couldn't stay away from them! I used rutabaga to make these, and it came out great. Bitter, sweet, salty, and crunchy, all at once! Thanks for posting this, Nathalie!!
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