Week 51: Pickled Rutabaga

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Pickled Rutabaga Recipe

Makes 3 pints

Ingredients:

• 1 1/2 cups water
• 1 1/2 cups apple cider vinegar
• 1 tbsp honey
• 1 lemon, juiced
• 1 tbs kosher salt
• 1 tsp paprika
• 1/4 tsp cayenne
• 1 1/2 tsp cumin seeds (1/2 tsp per pint)
• 1 1/2 tsp mustard seeds (1/2 tsp per pint)
• 3 to 4 rutabagas (about 3 lbs)
• Water (about 4 cups) and 1/4 cup kosher salt

• Peel rutabagas and cut into slices, then matchsticks. Basically, make them look like french fries.

• Add rutabaga pieces to a bowl and add 1/4 cup salt and enough water to submerge all pieces (about 4 cups).

• Let sit for at least 2 hours.

• While rutabaga pieces are soaking, bring water, vinegar, honey, lemon juice, salt, paprika and cayenne to a boil until salt is fully dissolved. Add cumin and mustard seeds to jars (1/2 tsp per pint).

• After a few hours, drain rutabaga and add to jars.

• Once jars are filled, give the brine a final stir (the paprika and cayenne might have separated slightly).

• Cover contents of jars with brine. Add lids and give a shake to distribute spices.

• Recommended use: Because these maintain such a crunch, I will definitely be using them in salads. I would also consider prepping the pieces as thin discs next time for sandwich additions.