|
Egyptian Pickled Turnips ceideburg, egyptian, pickles, preserved, vegetables 2 kilos turnips 1 beetroot 7 cup water 3 1/2 tablespoon salt Wash turnips and beetroot, scrub well and either slice or cut into quarters. Boil water with salt and put into pickling jar to cool. When tepid, add vegetables, cover and keep in warm place away from direct light. These pickles should be ready in about 48 hours. The purpose of the beet is to give the turnips a bright pink color, and they don't affect the flavor. You can toss it out once the turnips are pink, or leave them out entirely if you don't want colored turnips. Nicole From: nbhansen@midway.uchicago.edu (nicole bernadette hansen) Yield: 1 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
The recipes found in this website have been compiled from different websites Sponsors MySpace Layouts - MySpace Graphics - |