Spiced Pickled Rutabaga Recipes
SPICED PICKLED RUTABAGA
Make and share this Spiced Pickled Rutabaga recipe from Food.com.
Provided by dicentra
Categories Vegetable
Time 20m
Yield 3 cups
Number Of Ingredients 8
Steps:
- Peel rutabagas. Cut into bite sized chunks.
- Combine with the remaining ingredients and ½ cup water in a non reactive saucepan.
- Simmer until barely tender, 3-5 minutes.
- Let cool, then chill overnight. Pickles will keep in refrigerator 2-3 weeks.
Nutrition Facts : Calories 318.1, Fat 0.7, SaturatedFat 0.1, Sodium 61.9, Carbohydrate 77.2, Fiber 5.5, Sugar 68.3, Protein 4
RUTABAGA (SWEDE) PICKLE
A fermented vegetable courtesy of Phickle.com. If you enjoy a more acidic pickle, feel free to let it ferment longer.
Provided by Molly53
Categories Vegetable
Time P5DT15m
Yield 1 quart
Number Of Ingredients 4
Steps:
- Remove any roots or ugly spots from your rutabaga/swede; scrub well.
- Grate rutabaga and thoroughly washed ginger; mix well.
- Pack the vegetable mixture into a 1 quart jar as you would sauerkraut, very tightly.
- Very slowly pour your brine over your rutabaga.
- Let the liquid seep in, then crush your rutabaga mixture back in tightly. Continue this process until you have a centimeter of brine on top of your rutabaga.
- Weigh the vegetables down with a weight of some sort (a baggie or smaller jar filled with water) and let ferment at room temperature, removing any bloom/scum as it forms.
- Your vegetables should be complete in about five days.
- Refrigerate.
Nutrition Facts : Calories 326.6, Fat 1.8, SaturatedFat 0.2, Sodium 2514, Carbohydrate 73.8, Fiber 22.7, Sugar 50.8, Protein 10.9
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