Foraginglondon's Blog

For all your foraging needs in London


Filed under: foraging — foraginglondon @ 16:04

Going to try and begin making these tonight.

Putting Up With The Turnbulls

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.


  • 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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Torshi Left / Pickled Turnips 06/01/2013

Filed under: foraging — foraginglondon @ 13:00
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I bought my finacee the amazing cookery book called ‘The Book of Jewish Food,’ by Claudia Roden.’ In it is a recipe for Torshi Left / Pickled Turnips. I have made loads of apple cider vinegar from apples in the garden so want to start using it up.

Ingredients for Pink Turnip Pickle:

1kg Turnips

1 beetroot, raw or cooked, peeled and cut in slices

3 or 4 garlic cloves, sliced

850ml (1 1/2) pints water

3-4 tablespoons of vinegar (I’ve used apple cider vinegar though she specifices red or white)

2 1/12 tablespoons of salt


Peel the turnips, cut in half or quarters, and put them in a jar (I used a wide mouthed kilner jar) interspersed with the slices of beetroot and garlic. In a pan bring the water, vinegar and salt to the boil, stirring to dissolve the salt (took several minutes). Then pour over the turnips. Let cool before closing the jar (took about 1/2 hour).

I have subsequently found out you need to leave them to pickle for about 10 days before eating.

I’ll update this blog once I’ve tried them as this is a first.



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