Spiced Pickled Rutabaga
From Asparagus to Zucchini, A guide to Cooking Farm Fresh Seasonal Produce.
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INGREDIENTS
Nutrition- 2lbs rutabagas
- 3⁄4cup sugar
- 1⁄2cup rice vinegar
- 1⁄4cup cider vinegar
- 4slices fresh ginger
- 1stick cinnamon
- 1⁄8
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DIRECTIONS
- Peel rutabagas. Cut into bite sized chunks.
- Combine with the remaining ingredients and ½ cup water in a non reactive saucepan.
- Simmer until barely tender, 3-5 minutes.
- Let cool, then chill overnight. Pickles will keep in refrigerator 2-3 weeks.
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