Pickled radish and turnip.

One can make a number of water based pickles with choice of vegetables. They take about a week to mature and can then be eaten over the next few weeks. Do refrigerate them to avoid deterioration.

Ingredients:

1 cup juliennes of tender baby white radish


1 cup slices of turnip


20 pepper corns crushed


2 inch piece of cinnamon


200 gms sugar


1 heaped tbsp salt

1 cup vinegar

Method:

Tip the vinegar, sugar, crushed pepper corns, cinnamon, salt and 150 ml water into a pan. Bring to a boil, stirring the mixture till the sugar dissolves. Allow the solution to cool completely.
Pour it into a clean sterilized bottle and add the pieces of radish and turnip. Mix well. Allow the pickle to mature for a couple of days. It can be stored at room temperature for four weeks.
Enjoy it with Parathas, roti or even as a filling inside bread.

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