Planet Green
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Ingredients:
2 pounds white turnips, peeled and cut into 1/4-inch slices (quarter turnips before
slicing if large)
1 medium or 2 small beets, peeled and cut into 1/4-inch slices
1 cup chopped dill
4 large garlic cloves, halved
8 dried chili peppers
3 1/2 cups water
1/2 cup red wine vinegar
3 tablespoons salt
Method:
Place the sliced turnips, beets and dill in 2 sterile quart-size canning jars, dividing
the garlic and chili peppers evenly among the jars.
In a medium nonreactive saucepan, bring the water, vinegar and salt to a boil. Set aside to cool briefly, then pour warm mixture over the sliced vegetables in the jars. Place the lids on the jars and allow to rest at room temperature for up to 6 days, then transfer to the refrigerator. Pickles need to cure for at least 4 days before eating and should be eaten within 1 month.
Yield: 2 quarts pickled vegetables
This recipe was featured in the Sure-Fired Falafel Episode of Emeril Green.
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