Mideastern pickles two recipes turnip and cauliflower (recipe)
| Mideastern pickles two recipes turnip and cauliflower (recipe) | |
|---|---|
| Name | Mideastern pickles two recipes turnip and cauliflower |
| Ingredients | Turnips • Beet • Water • White vinegar • Kosher salt • Head cauliflower • Cabbage • Water • Kosher salt • White vinegar • Curry powder |
| Preptime (in hours) | 1 |
| Totaltime (in hours) | 1 |
| Keto friendliness | Keto friendly |
| Calories | 22.6 |
| Fat | 0.1 |
| Protein | 0.8 |
| Carbohydrate | 3.7 |
| Fiber | 1.3 |
| Net carbohydrates | 2.4 |
| Sugar | 2 |
| Saturated fat | 0 |
| Cholesterol (mg) | 0 |
| Sodium | 1335.8 |
| Servings | 40 |
| Yield | 1 large jar |
| Reviewaggregate | |
Editor-In-Chief: Prab R Tumpati, MD
Obesity, Sleep & Internal medicine
Founder, WikiMD Wellnesspedia &
W8MD medical weight loss NYC and sleep center NYC
Mideastern pickles two recipes turnip and cauliflower (recipe) is a keto friendly food item with net carbohydrates of about 2-3 per serving.
Mideastern pickles two recipes turnip and cauliflower (recipe) details
Mideastern pickles two recipes turnip and cauliflower (recipe) image(external)
Recipe instructions
- For the turnip pickles. Brush the turnips clean and remove any spots but keep the colored skin as much as possible. Clean and peel the beet.
- Cut the turnips and beet into 2 inch pieces about 1/4 inch thick. Pack the turnips into a large jar with pieces of the beet placed every other layer. Make the brine with the 5 cups water, 2 1/2 cups white vinegar and the 2 1/2 Tablespoons kosher salt. Heat just until the salt is dissolved, just before boiling. Pour the brine over the turnips and beets, allow to cool, then store in the refrigerator. They are ready to begin eating in a couple days and keep for several weeks.
- For the cauliflower / cabbage pickles. Wash the cauliflower and cut into bite sized pieces. Wash the cabbage and cut into 2 inch pieces. Layer the cauliflower and cabbage, mixed, in a very large jar. Make the brine with the 6 1/4 cups water, 5 Tablespoons kosher salt and 3 1/4 cups white vinegar - AND the 2 1/2 teaspoons curry powder.
- Heat the brine until just the boiling point, then pour over the cauliflower and cabbage in the jar. Allow to cool. Refrigerate. They are ready to eat in a couple of days, and keep for several weeks
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Food tags
Low Protein, Low Cholesterol, Healthy,, For Large Groups
Mideastern pickles two recipes turnip and cauliflower (recipe) details
Time:
Prep Time in Hours and Mins:1H
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Contributors: Prab R. Tumpati, MD
