Easy Fermented Beets And Turnips Recipes

EASY FERMENTED BEETS AND TURNIPS RECIPE

Steps:

• Have ready a spotlessly clean 1-liter (1-quart) glass jar, preferably with an airlock such as this one. No need to sterilize the jar; you can just clean it in hot soapy water or run it through a dishwasher cycle.
• Arrange the beets and turnips in the jar in alternating layers, sprinkling with the salt as you go. When packed tightly, this amount should fill your jar and leave about 3 cm (1 1/2 inches) of space from the top. Don't fill it more than that.
• Top up with the filtered water, leaving 2 cm (1 inch) of space at the top.
• Lock the jar, place it on a shallow soup plate (this is to collect any overflow of juices) and allow to ferment at room temperature for 1 week. You may hear some fermentation chatter after a couple of days -- fizzing, hissing, whistling -- this is all normal and a good sign that fermentation is taking place.
• After 1 week, pop the jar open and have a taste. If the pickles taste just right to you, transfer to the fridge and start eating them. If you'd like the acidity and flavor to develop further, allow to ferment for a few more days, tasting daily, until the pickles are to your taste.
• Once refrigerated, the pickles will keep for over a year. (Amazing, right?)

PICKLED TURNIPS

Steps:

• Divide turnips, beet, and garlic between two 16-ounce Mason jars.
• Combine vinegar, water, sugar, and salt in a saucepan and bring to a boil. Boil for 2 minutes. Remove from heat and pour over turnips, leaving 1/2 inch of space on top. Seal jars and refrigerate for 1 week.