Going to try and begin making these tonight.
Canadians and Americans use the term Rutabaga, while Australians use the word Swede, the Irish refer to them as Turnips, and the Scots call them Neeps (I think the Scots say it best). Whatever you decide to call this root vegetable one thing is for sure it can be prepared in a variety of ways.
This recipe comes from Liana Krissoff’s book Canning For A New Generation. Like so many of her preservation recipes, Liana takes a common ingredient and puts her unique spin on it showing us that canning is anything but ordinary.
RECIPE FOR PICKLED RUTABAGA:
- 3 pounds rutabaga, peeled, quartered, and cut into 1/2 inch strips
- 1/4 cup plus 1 teaspoon pure kosher salt (we required an additional 1/4 cup of salt to cover the rutabaga)
- 1/4 cup strained fresh lemon juice (about 1 large lemon)
- 4 teaspoons cumin seeds, toasted (I missed the toasted part)
- 2 teaspoons paprika
- 1/4 teaspoon ground…
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