Our overall health and best digestion rely on healthy bacteria, so let’s stay healthy all winter long with naturally fermented pickles.
We are not going to ignore those giant heavy winter root vegetables especially after carrying home 22 lbs worth in my winter CSA farm share. On my bike. In the snow! Eating seasonally and locally is tastier and easier when you pickle now. And then eat later.
Rutabaga Turnip Pickles
1 Large Rutabaga peeled and sliced
6 Small or 3 Large Turnips peeled and sliced
1 Tablespoon Sea Salt massaged into sliced veggies
Let sit for 20 minutes
½ Large Onion slivered
1 Tablespoon cayenne
2 Tablespoons Cumin Seeds
3 Tablespoons Apple Cider Vinegar
Blend by hand
Prep clean jars by rinsing with boiling water.
Fill jars with pickle mixture and top off with pre-boiled water to fill to top.
Place in glass dish in oven with NO heat or in back of a cupboard.
After 2 days, your pickles should be fermented and ready to eat.
Store in fridge.
Here’s Kiki’s list to ease you on the pickle path.
Best quality and price Organic Cumin Seeds
I love these old fashioned blue jars. They make picking so pretty!