Tuesday, January 1, 2013

[MC-AllEthnic-Recipes] Jerusalem Pickled Turnip and Beet - 5g Carbohydrate; 1g Dietary Fiber

 

                     
* Exported from MasterCook *
                    Jerusalem Pickled Turnip and Beet
Recipe By     :
Serving Size  : 24    Preparation Time :0:00
Categories    : Condiment                       LowCal (Less than 300 cals)
                LowerCarbs                      LowFat (Less than 5%)
                Vegan
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  10             small  fresh turnips -- or 5 large (2 1/4 pounds)
  3              small  beets -- (8 1/2 ounces)
  1                     chile -- green or red, cup into 3/8-inch slices
  3             stalks  celery -- tender stalks, cut into 3/4-inch slices
  1 1/4           cups  distilled white vinegar
  3               cups  warm water
                        fine sea salt
 
 
Peel the turnips and beets, halve them if they are not small, and cut them
into slices 1/4-inch thick. Place in a large mixing bowl and sprinkle with
1 teaspoon salt. Stir well, cover, and set aside to marinate overnight at
room temperature.
 
The following day, transfer the vegetables and their juices to a
sterilized 1 1/2 to 2 quart jar. Add the chile and celery, followed by 3
Tablespoons salt, the vinegar, and the water. If needed, add more water
and vinegar to fill the jar (two parts water to one part vinegar) to
within 3/4 inch of the rim. Seal the jar, shake if gently to dissolve the
salt, and place in a well-lit spot. After 3 to 4 days, the pickles should
be ready. They will keep somewhere cool and dark for up to 1 month.
 
Makes 1 1/2 quarts (to 2 quarts), about 24 one-quarter cup servings.
 
AuthorNote: This is a cinch to make, but must be prepared over two days.
It is sharp and not too complex in flavor, perfect for serving with
unctuous [favorites], a tagine, or hummus.
 
Cuisine:
  "MidEastern"
Source:
  "Jerusalem by Yotam Ottolenghi & Sami Tamimi, 2012"
S(Formatted by Chupa Babi):
  "Dec 2012"
Yield:
  "1 1/2 quarts"
                                    - - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 21 Calories; trace Fat (2.8%
calories from fat); 1g Protein; 5g Carbohydrate; 1g Dietary Fiber; 0mg
Cholesterol; 48mg Sodium.  Exchanges: 1 Vegetable; 0 Other Carbohydrates.

Nutr. Assoc. : 5370 0 0 0 0 0 4860
 

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