Real African Dishes: [MC-AllEthnic-Recipes] Tunisian Slice Turnip Pickles

Monday, February 28, 2011

[MC-AllEthnic-Recipes] Tunisian Slice Turnip Pickles - 11g Carbohydrate; 1g Dietary Fiber

* Exported from MasterCook *

Tunisian Slice Turnip Pickles

Recipe By :
Serving Size : 14 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs LowFat (Less than 5%)
Vegan

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds turnips
4 cups white wine vinegar -- to 5 cups
2 tablespoons sugar -- to 4 tablespoons
2 small uncooked beets -- washed well, dried and diced
2 fresh mild chili peppers
2 bay leaves
2 tablespoons coriander seeds

Wash, dry and peel the turnips. Slice them into 1/4-inch thick slices. In
a nonreactive saucepan, warm 2 cups vinegar with the sugar until the sugar
dissolves, using more or less sugar according to how acidic you like your
pickles. Pack the turnip slices into a 1-quart jar and a 3/4-quart jar.
Divide the diced beets, chili peppers, bay leaves, coriander seeds, and
the warm vinegar-sugar mixture between the jars. Top with more vinegar to
cover the turnip slices if necessary. Cover and keep in a cool place.
Shake from time to time for the first 3 days. The pickles will be ready to
eat after 4 to 5 days.

Pickles will keep well for 3 months or more in a cool, dark place.

Makes 1 3/4 quarts (7 cups, 14 one-half cup servings)

AuthorNote: Turnips are cooked with carrots, and [Favorites] in all kinds
of North African couscous dishes. In Tunisia, turnips are also served
fresh, very thinly sliced and marinated for a couple of hours in Seville
orange juice (or a combination of lemon and orange juice).

These simple turnip pickles from Tunisia are as lovely to look at as they
are delicious to eat. Beets are used here - as in many other Mediterranean
preserves - for color, to turn the white pulp slices pink.

Serve as would pickled cucumbers, as an accompaniment to cold [Favorite]
and cheese sandwiches.

Cuisine:
"MidEastern"
Source:
"Mediterranean Pantry: creating and using condiments and seasonings by
Aglaia Kremezi, 1994"
S(Formatted by Chupa Babi):
"Feb 2011"
Yield:
"1 3/4 quarts"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 40 Calories; trace Fat (3.7%
calories from fat); 1g Protein; 11g Carbohydrate; 1g Dietary Fiber; 0mg
Cholesterol; 46mg Sodium. Exchanges: 0 Grain(Starch); 1 Vegetable; 0 Fat;
1/2 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 902231 0 0 0