Homemade Turnip and Beet Pickles Recipe - Shawarma Pickles!

Описание: Check our our Patreon!
  / loveyourfood  

Need a kitchen thermometer? Check out ChefsTemp! Use code LoveYourFood for 15% off a meat thermometer!
https://shareasale.com/r.cfm?b=208464...

These are sometimes called “shawarma pickles,” and indeed one does frequently see such pickles in shawarma or similar sandwiches. The technique is simple: combine a bunch of turnip with a small amount of beet in a pickling brine, and everything will become pink. Of course, as the acidity of the medium increases the color will change, eventually becoming a somewhat less appealing lavender color. But the pickles are so delicious there is a good chance they will all be eaten before they become that old.

As with all fermented pickling, the total proportion by weight in the finished total product must be 2.5% or higher. Since we are using a brine, we are mixing it at 5% salt by weight. In this particular case, I decided that I would like to season the pickles with a small amount of vinegar, further slowing down the fermentation process. Enough salt is included to ensure that the brine’s concentration remains 5% or better salt by mass.

Once packed, these pickles should get 2-7 days to sit covered but not sealed while the fermentation gets started. Fast fermentation usually results in off-flavors, so if your environment is very warm you may have better luck just putting the pickles under refrigeration immediately, and then allowing 2-4 weeks for the fermentation to get going. Once the medium is fermenting, it should be safe to refrigerate it with the vessel sealed, though it is a good idea to check on it daily and open it to ensure that any excess gas pressure is relieved. We started using the pickles a week after making them so that happens automatically.

Makes about two liters of pickles.

Equipment:
• one or more large, non-reactive vessels for pickling
• scale for weighing grams of salt, and possibly water
• wooden spoon for manipulating pickles

Ingredients:
4-5 ea turnips local if possible, for better fermentation
1 ea beet local if possible, for better fermentation
1/2 litre water 500g
500 g ice
100 ml vinegar 7% if available (“pickling vinegar”)
55 g salt non-iodized; kosher or sea salt are both fine
2-4 clove garlic
1 Tbsp mustard seed
1 leaf bay Laurus nobilis

Procedure:
1. Bring the water to a boil with the salt to ensure complete dissolution.
2. Remove salty water from the heat and add ice. Allow to sit and cool while getting everything else ready.
3. Scrub the vegetables and ensure that their peels are clean of dirt and debris. Cut away stringy root hairs and any stray greens.
4. Unless the veg have really tough, leathery skins, leave them on while cutting the veg into 1 cm square sticks, shaped about like French fries.
5. Add half of the aromatic ingredients to the pickling vessel, and then start stacking in layers of turnip, interspersed with shallower layers of beet.
6. It can be useful to use the handle of a wooden spoon to make room for sticks of veg to sink deeper into the vessel and pack tighter.
7. Toward the top, add the second half of the aromatic ingredients (garlic, mustard, bay, etc.)
8. Add the vinegar to the icy salt water and then pour as much into the pickles as will fit.
9. Use the wooden spoon a bit more to make sure that all the air bubbles have been released that can be. Some more will form, but we’d like to start with none present if possible.
10. Use a nonreactive weight to keep the pickle pieces under the level of the water. I was able to find a drinking glass which was about the right size to fit into the neck of my jar and hold the pickles down, though I had to situate the vessel in a place where it was alright for the liquid to overflow as the glass slowly, over hours, sunk further and further in. Those purpose-made thick glass disks for weighting pickles would certainly work better.
11. When the fermentation gets going, it will be obvious because bubbles will be generated throughout the medium, though you may only notice them collecting at the top. It may smell. Depending on the ambient temperature, it may be a good idea to begin refrigeration at the first sign of fermentation in order to prevent it running away and producing undesirable flavors. Just make sure that either there is enough headspace to allow a bit of gas accumulation, or use a rig with an airlock built into the lid to ensure that the vessel does not explode in the fridge.

Music: http://www.bensound.com/royalty-free-...