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Forum -> Recipe Collection -> Salads & Dips
Pickled carrots and turnips



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Seraph




 
 
    
 

Post Sun, Mar 01 2009, 8:32 am
On shabbos I was a guest at someone's house and she made this salad of pickled carrots, turnips, celery, etc... I tried to get the recipe, but as the "cook" was french speaking, I didnt get a whole recipe. She said those vegetables, wash them, cut them, put them in a bowl covered with vinegar and salt.

Thats all I got.

Ok, so before I play around with just that, anyone else have such a recipe? Specific details?
How long do I let it sit? What proportions? Any steps missing? How long does it last- is it really pickled enough to keep it for long term and not spoil?
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ra_mom




 
 
    
 

Post Sun, Mar 01 2009, 11:18 pm
This looks nice. Is this anything like the pickled veggies you tried?

http://www.familyoven.com/offs.....11475

Pickled Carrots, Turnips, and Peppers
Ingredients
1 cup distilled white vinegar
1 cup rice vinegar (available at specialty foods shops, Asian markets, and many supermarkets)
2 3/4 cups water
2/3 cup sugar
8 slices of peeled fresh gingerroot, each the size of a quarter, crushed lightly with the flat side of a knife
2 garlic cloves, crushed lightly
1 tablespoon dill seeds
1 tablespoon celery seeds
1 tablespoon salt
1 teaspoon mustard seeds
1 teaspoon Dijon-style mustard
8 black peppercorns
4 carrots, cut into 3 1/2-by 1/3-inch sticks
2 turnips (about 3/4 pound), peeled and cut into 3 1/2 by 1/3-inch sticks
2 red bell peppers, cut into 3 1/2-by 1/3-inch strips

Preparation
In a saucepan bring the vinegars and the water to a boil with the sugar, the gingerroot, the garlic, the dill seeds, the celery seeds, the salt, the mustard, and the peppercorns and simmer the mixture, stirring occasionally, for 3 minutes, or until the sugar is dissolved. Put the carrots, the turnips, and the bell peppers in a heatproof container, pour the vinegar mixture over them, covering them completely, and chill the vegetables, covered, overnight. The vegetables keep, covered and chilled, for 1 week.
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Seraph




 
 
    
 

Post Mon, Mar 02 2009, 6:53 am
No, the recipe didnt include sugar. That I know...
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Tamiri




 
 
    
 

Post Mon, Mar 02 2009, 10:13 am
This is what I do:
1 kohlrabi
1 tznonit
1 turnip
1 carrot

Shred coarsly or julienne.

I make a vinaigrette with olive oil, lemon juice, apple cider vinegar (yes, both of those sours together are amazing), some salt, pepper, garlic powder and a bit of basil. Divine! I make this a lot. You want to achieve a lemony/salty flavor.
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Tamiri




 
 
    
 

Post Thu, Mar 05 2009, 6:01 am
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sped




 
 
    
 

Post Thu, Mar 05 2009, 9:55 am
Looks great! Would it work with wine vinegar or white vinegar instead of apple cider?
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Tamiri




 
 
    
 

Post Thu, Mar 05 2009, 9:59 am
Of course, whatever tastes good to you. The lemon juice *is* needed. I wrote apple cider cause that's what I generally use.
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sped




 
 
    
 

Post Thu, Mar 05 2009, 1:16 pm
It's actually whatever I have around....
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chabadshb




 
 
    
 

Post Fri, Mar 06 2009, 10:49 am
Tamiri wrote:
This is what I do:
1 kohlrabi
1 tznonit
1 turnip
1 carrot

Shred coarsly or julienne.

I make a vinaigrette with olive oil, lemon juice, apple cider vinegar (yes, both of those sours together are amazing), some salt, pepper, garlic powder and a bit of basil. Divine! I make this a lot. You want to achieve a lemony/salty flavor.


the salad looks amazing, but what is:
1 kohlrabi
1 tznonit
1 turnip
???
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Seraph




 
 
    
 

Post Sat, Mar 07 2009, 1:56 pm
Turnip is english. Its a white and purple root vegetable.
Kohlrabi is another root vegetable, green.
Tznonit is radish in hebrew.
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Tamiri




 
 
    
 

Post Sat, Mar 07 2009, 2:05 pm
Kohlrabi is kohlrabi. At least that's the name I have known it by, since I was very young in the U.S. It's sold there.
Turnip is also the common name for a turnip.
Tznonit are large radishes, the size of a small tennis ball. Anyway, you can use regular radishes but I think they are a bit sharper than what I use.

If you notice, these are all root vegies. I am sure you can play around with whatever you have available. Parsnip would probably be very good.
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chocolate moose




 
 
    
 

Post Thu, Dec 31 2009, 12:11 pm
bump
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sped




 
 
    
 

Post Thu, Jan 29 2015, 8:27 pm
Tamiri wrote:
This is what I do:
1 kohlrabi
1 tznonit
1 turnip
1 carrot

Shred coarsly or julienne.

I make a vinaigrette with olive oil, lemon juice, apple cider vinegar (yes, both of those sours together are amazing), some salt, pepper, garlic powder and a bit of basil. Divine! I make this a lot. You want to achieve a lemony/salty flavor.

It's been a long time. Can anyone give me approximate amounts for the dressing?
Thanks
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