Rutabaga (Swede) Pickle

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READY IN: 120hrs 15mins
YIELD: 1 quart
UNITS: US

INGREDIENTS

Nutrition
  • 2
    lbs rutabagas, preferably unwaxed (if you cannot find an unwaxed one, peel the rutabaga)
  • 12
    inch fresh ginger, unpeeled
  • Brine
  • 1
    teaspoon salt, dissolved into
  • 1
    cup water (room temperature)
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DIRECTIONS

  • Remove any roots or ugly spots from your rutabaga/swede; scrub well.
  • Grate rutabaga and thoroughly washed ginger; mix well.
  • Pack the vegetable mixture into a 1 quart jar as you would sauerkraut, very tightly.
  • Very slowly pour your brine over your rutabaga.
  • Let the liquid seep in, then crush your rutabaga mixture back in tightly. Continue this process until you have a centimeter of brine on top of your rutabaga.
  • Weigh the vegetables down with a weight of some sort (a baggie or smaller jar filled with water) and let ferment at room temperature, removing any bloom/scum as it forms.
  • Your vegetables should be complete in about five days.
  • Refrigerate.
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