Cauliflower Turnip And Carrot Pickle Food

CAULIFLOWER, TURNIP AND CARROT PICKLE RECIPE

Steps:

• Clean and cut vegetables into big pieces and boil for 5 minutes.
• Put in a basket to drain well and then dry with a clean cloth.
• Mix ground mustard seeds, turmeric, Red chili pepper , salt and oil together into the boiled vegetables.
• Put in a clean jar and keep it in the sun for 4 days, shaking the pickle once or twice daily.
• Serve after 6 days.
• This pickle can be kept for 15 days.

MIDEASTERN PICKLES TWO RECIPES TURNIP AND CAULIFLOWER

Steps:

• For the turnip pickles. Brush the turnips clean and remove any spots but keep the colored skin as much as possible. Clean and peel the beet.
• Cut the turnips and beet into 2 inch pieces about 1/4 inch thick. Pack the turnips into a large jar with pieces of the beet placed every other layer. Make the brine with the 5 cups water, 2 1/2 cups white vinegar and the 2 1/2 Tablespoons kosher salt. Heat just until the salt is dissolved, just before boiling. Pour the brine over the turnips and beets, allow to cool, then store in the refrigerator. They are ready to begin eating in a couple days and keep for several weeks.
• For the cauliflower / cabbage pickles. Wash the cauliflower and cut into bite sized pieces. Wash the cabbage and cut into 2 inch pieces. Layer the cauliflower and cabbage, mixed, in a very large jar. Make the brine with the 6 1/4 cups water, 5 Tablespoons kosher salt and 3 1/4 cups white vinegar - AND the 2 1/2 teaspoons curry powder.
• Heat the brine until just the boiling point, then pour over the cauliflower and cabbage in the jar. Allow to cool. Refrigerate. They are ready to eat in a couple of days, and keep for several weeks.