Cultured and Preserved Food |

Leave a comment 12 January, 2017 miguita81

My first meeting with pickled turnip was when I ate it in a falafel roll. The origin of this pickle is the Middle East but I am not sure weather it is normally served inside a falafel roll. However, that’s where you are most likely to find it in my town and as far as I’m concerned it is a great match!

Pickled turnip is a very salty pickle. You may add a small amount of sugar to make it less strong but I personally don’t find that necessary. Some people prefer it a little sweet though. The flavor of turnip comes through the brine in the nicest way and makes it possible to notice which vegetable you are eating. I normally eat it with food from the Middle Eastern kitchen but I think it would be great with most things. Think of pickled gherkins and you are home!

In some places it can be difficult to get hold of turnip. If this is the case where you live you may use radish instead. Preferably the longer white radish. The method is just the same no matter which vegetable you use. The beetroot is there only for the color. When the pickles are ready after one week in the refrigerator the turnip should have the same color as the beetroot and it is normally hard to see any difference between the two. This is a beautiful and tasty little pickle to invite your friends to!

Pickled turnip

Servings: 6 jars
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Ingredients:

1 kg turnip
1 big beetroot or 2-3 small
250 ml white vinegar
3 cups water
70 g salt
4 tbsp sugar (optional)
2 bay leaf
4 cloves of garlic
1 tsp black pepper corns

Method:

Heat the water, vinegar, salt, sugar and bay leaves in a saucepan while stirring until the salt and sugar has dissolved. Remove from heat and let it cool.
Remove the skin from the turnip and beetroot and cut them in french fries resembling pieces. Divide the pieces, together with the black pepper corns, equally between sterilized jars. Pour the salted brine into the jars until the vegetables are completely covered.
Seal the jars and leave your pickled turnip for one week. During this week the turnip will gradually become more and more pink until you can’t see the difference between the turnip and the beetroot. Enjoy within 6-8 weeks.

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Leave a comment 26 November, 2016 miguita81

My friend Miriam always makes the most wonderful and tasty preserves of mango, papaya and pineapple. These fruits are staples where she grew up, just like apples and pears are staples here. Even though I am more used to preserving with local produce I sometimes look for inspiration from more faraway. And while doing just that, I have especially enjoyed Miriam’s preserves. This jam is inspired by all of them and also my first attempt on a preserve made of papaya. I am more than happy with the result. The jam turned out great with a nice blend of papaya, pineapple and with a hint of vanilla. The amount of sugar in the recipe is fairly low, due to the amount of natural sugar in the fruit. So far, we have eaten the jam with different types of bread and it has been delicious, but I also believe that adding it to a cake would be a winner!

Papaya Pineapple Jam

Servings: 6-8 jars
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Ingredients:

1.5 kg papaya
1 kg pineapple
1 kg sugar
1 vanilla pod
1 lemon (juice only)
2 dl / 0.8 cup water

Method:

Remove the skin and the seeds from the papaya and the skin from the pineapple.
Dice the fruit in smaller pieces and place in a large sauce pan.
Add the sugar, water, seeds from the vanilla pod and juice from one lemon.
Bring to boil and then lower the heat. Let it simmer while stirring every now and then.
Remove any foam that forms on the surface.
The jam is done after approximately 40 minutes or when it reaches 105°C / 221°F.
If you want a finer texture without to many whole pieces of fruit just remove from the heat and let your stick mixer do the job. Make sure to give it all a quick boil before ladle the jam into sterilized jars.

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