| Here’s a great way to preserve all kinds of veggies!
http://www.thekitchn.com/thekitchn/guest-post/quick-pickled-roots-guest-post-from-tigress-of-tigress-in-a-pickle-150528
Quick Pickled Roots
1 1/4 pounds of radishes and white turnips, washed and quartered
1 1/2 teaspoons sea salt
1 cup rice vinegar
1 cup water
2 tablespoons sugar
4 garlic cloves, chopped
1 tablespoon fresh lemon zest
1 teaspoon whole allspice, lightly crushed
1 inch slice of ginger, peeled and chopped
1 whole dried hot chile, crushed, or one teaspoon chile flakes
Special equipment
1 quart Mason jar
Place quartered turnips and radishes in a bowl and sprinkle with salt. (If using jicama or kholrabi, peel first and cut into 1 X 1/4 inch pieces. If using carrots, cut into 1 X 1/4 inch and blanch for two minutes before salting). Let sit for one hour. Drain and place in jar.
Add all other ingredients to a small saucepan and bring to the boil. Pour directly into Mason jar. Cap jar and let stand at room temperature until cool. Refrigerate. They will be ready to eat in three days |