Spiced Pickled Rutabaga Recipes

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SPICED PICKLED RUTABAGA



Spiced Pickled Rutabaga image

Make and share this Spiced Pickled Rutabaga recipe from Food.com.

Provided by dicentra

Categories     Vegetable

Time 20m

Yield 3 cups

Number Of Ingredients 8

2 lbs rutabagas
3/4 cup sugar
1/2 cup rice vinegar
1/4 cup cider vinegar
4 slices fresh ginger
1 stick cinnamon
6 whole cloves
1/8 teaspoon red pepper flakes (optional)

Steps:

  • Peel rutabagas. Cut into bite sized chunks.
  • Combine with the remaining ingredients and ½ cup water in a non reactive saucepan.
  • Simmer until barely tender, 3-5 minutes.
  • Let cool, then chill overnight. Pickles will keep in refrigerator 2-3 weeks.

Nutrition Facts : Calories 318.1, Fat 0.7, SaturatedFat 0.1, Sodium 61.9, Carbohydrate 77.2, Fiber 5.5, Sugar 68.3, Protein 4

RUTABAGA (SWEDE) PICKLE



Rutabaga (Swede) Pickle image

A fermented vegetable courtesy of Phickle.com. If you enjoy a more acidic pickle, feel free to let it ferment longer.

Provided by Molly53

Categories     Vegetable

Time P5DT15m

Yield 1 quart

Number Of Ingredients 4

2 lbs rutabagas, preferably unwaxed (if you cannot find an unwaxed one, peel the rutabaga)
1/2 inch fresh ginger, unpeeled
1 teaspoon salt, dissolved into
1 cup water (room temperature)

Steps:

  • Remove any roots or ugly spots from your rutabaga/swede; scrub well.
  • Grate rutabaga and thoroughly washed ginger; mix well.
  • Pack the vegetable mixture into a 1 quart jar as you would sauerkraut, very tightly.
  • Very slowly pour your brine over your rutabaga.
  • Let the liquid seep in, then crush your rutabaga mixture back in tightly. Continue this process until you have a centimeter of brine on top of your rutabaga.
  • Weigh the vegetables down with a weight of some sort (a baggie or smaller jar filled with water) and let ferment at room temperature, removing any bloom/scum as it forms.
  • Your vegetables should be complete in about five days.
  • Refrigerate.

Nutrition Facts : Calories 326.6, Fat 1.8, SaturatedFat 0.2, Sodium 2514, Carbohydrate 73.8, Fiber 22.7, Sugar 50.8, Protein 10.9

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