Canning Rutabaga Recipes

SPICY PICKLED RUTABAGA RECIPE

Spicy Pickled Rutabaga Recipe image

Rutabagas are an underappreciated vegetable. This spicy pickle recipe is tasty and provides an unusual way to serve them.

Provided by Leda Meredith

Time 4h30m

Number Of Ingredients 11

Ingredients

2 pounds rutabagas
1/4 cup salt (kosher or other non-iodized salt)
1 quart water plus 1/2 cup (divided)
1 pint apple cider vinegar
1 tablespoon honey
1 lemon (juiced)
1 tablespoon cumin seeds
1 teaspoon mustard seeds
1 teaspoon paprika (smoked paprika is great here if you have it)
1/2 teaspoon coriander
1/4 teaspoon cayenne powder

Steps:

Slice off the stem and root ends of the rutabagas, and peel, using a paring knife rather than a vegetable peeler to peel them. The thick, tough skin of the rutabaga may be more than a normal vegetable peeler can handle.
Cut the peeled rutabagas into approximately 1/2-inch planks, then again into 1/2-inch batons, about the size and length of french fries.
Make a salt brine by dissolving the salt in 1 quart of water. Add the rutabaga strips to the salt brine, and let them soak for 4 hours or overnight. If necessary, cover with a plate to keep them submerged.
Drain the rutabagas in a colander. Discard the brine.
Pack the rutabagas tightly into clean canning jars. (It is not necessary to sterilize the jars for this recipe). Make sure the pieces of rutabaga are short enough to allow for at least 1/2-inch head space between the top of the food and the rim of the jars. You want the vegetables to be really packed in tight so that they won't float up out of the final pickling brine.
In a saucepan, combine the vinegar, the remaining 1/2 cup of water, and honey. Bring to a boil, and then immediately turn off the heat.
While the vinegar brine is coming to a boil, toast the cumin and mustard seeds in a dry skillet over low heat for 2 minutes or until fragrant, stirring constantly.
Stir the toasted cumin and mustard seeds, paprika, coriander, and cayenne into the vinegar brine. Stir in the lemon juice. Pour the brine into the jars. The rutabagas should be completely submerged in the brine, but there still needs to be 1/2 inch of air between the surface of the brine and the rims of the jars.
Secure canning lids and process in a boiling water bath for 15 minutes. Like most pickles, these will be edible immediately, but the flavor will continue to develop and improve with at least a week or two to cure.

Nutrition Facts : Calories 48 kcal, Carbohydrate 10 g, Cholesterol 0 mg, Fiber 2 g, Protein 1 g, SaturatedFat 0 g, Sodium 1275 mg, Sugar 5 g, Fat 0 g, ServingSize 3 half pints (12 servings), UnsaturatedFat 0 g

EASY MASHED RUTABAGA

Easy Mashed Rutabaga image

Creamy, slightly sweet, and a great low-carb alternative to mashed potatoes. The broth infuses the mashed rutabaga with wonderful flavor.

Provided by Beth Wand Sidell

Categories Side Dish Vegetables

Time 1h

Yield 6

Number Of Ingredients 5

Ingredients

1 large rutabaga, peeled and cubed
3 cups chicken broth, or as needed
¼ cup evaporated milk, or as needed
3 tablespoons butter
salt and ground black pepper to taste

Steps:

Place rutabaga in a medium pot and add enough chicken broth to cover. Bring to a boil; reduce heat, cover, and cook until tender, about 40 minutes.
Transfer rutabaga to a colander and drain well. Place into a deep bowl; add evaporated milk and butter a little at a time until desired consistency is reached. Use an electric hand blender to get a creamy, non-fibrous texture. Season with salt and pepper.

Nutrition Facts : Calories 120.4 calories, Carbohydrate 12.1 g, Cholesterol 21.3 mg, Fat 7.1 g, Fiber 3.2 g, Protein 2.9 g, SaturatedFat 4.2 g, Sodium 685.4 mg, Sugar 8.9 g

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