Just thinking of these makes the water and sour my mouth. These pickles out a few weeks ago, has been reminding myself to make more. These are the treats, pickles and sour and tangy taste; They add depth to the unbelievable for a salad or sandwich. Is it your sandwich or salad liven the everyday boring. I call these pickles convenience. OK not to travel there, but when I had a bad day or I are the first sour PMSing I want. When I'm in a hurry and need a snack, you can open the refrigerator, stabbing several of these pickles with a fork and I. There are usually a few drops of vinegar pink juice at the bottom of the refrigerator from snacks, but girls live a little.
This amazing me humble vegetable like lure turnips and carrots or beets that can transform into a beautiful pickles. Beet lure turnips and carrots are the winter vegetable take advantage of their season. My father grew up, buy a pound of cooked turnips and carrots to lure beta so we can bring this winter treat. Father came back from the market, guess who should wash and cleaning all the turnip, beets? Yes, you guessed it. On the rear plastic basin, we filled it with water and then toss in some arm loads of vegetables. The first was the rinse to remove the mud, wash, scrub, but the second immediately defects not found or heat zones. I remember my hands be frozen during this process, but for some reason that I care about. I knew it was completely worth it.I need to know that I will be a foodie.
Beets will seduce a beautiful pinkish hue turnips and carrots. I remember watching my bama to pour into the jar and watch ??????? magenta, white turnips and carrots to lure with vibrant pink hue. Once it is sealed jars that we make to clay and fill color in the jar. The following is a quick method of making pickles:
Pink preserves lure turnips and carrots-Shwandar WA Turshi Shalgham
Lure pounds 2 small turnips and carrots, halved, and then deploy
4-6 cloves garlic
2 small beets
3 cups water
3 cups white vinegar
4 tablespoons of salt pickling
Start by washing the vegetables well. If you purchased your lure turnips and carrots from farmers (desirable) it is necessary to rinse them off first, then rub.
Scrub, but immediately defects not found or heat zones. Not necessary, if small, simple lure turnips and carrots cut across. Note: some recipes will order peeling lure turnips and carrots, but I find the shell adds a barrier.
Wash and peel the beets as the outer shell is hard. I like to peel beets under water to avoid coloring of my hands. Of course, you can always use gloves. Elephant, half the garlic.
When all the vegetables ready, then it is time to lay the pickles. The bottle, place a few slices of garlic, beet. Take the lure turnips and carrots. I top them with a few slices of beet.
Continue to fill all your jars.
Combine vinegar, water, salt, mix until it dissolves. Pour the liquid over the lure turnips and carrots and cover tightly with nonreactive Cap jars. Close jars and turn them upside down 2-3 times to allow the point spread evenly. Let it stand at room temperature. Sit in a dark place at room temperature for 3-5 days. I suggest tasting them after two days, to experience how to develops flavor. From time to time run jars from top to bottom to allow the point spread evenly.
These pickles to keep well unrefrigerated for two weeks, will last longer if you keep in the refrigerator.
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