delicious blur – Part 2

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There has been much cooking of unnecessaries – pickling things, making relishes and experimenting.  The kind of thing I have no time for when life is in full swing.  It’s been joyous!

I made pickled turnips with some of our betroot – check out that amazing colouration!

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The recipe is very easy – use one betroot to 3 turnips – slice them into big fat juliennes.

Put beetroot in the  bottomof a sterilised jar – add the turnips on top.

In saucepan – add 1.5 cup of white vinegar to 2 cups of water plus 1 tablespoon of salt & sugar.  bring to boil for 1-2 mins.  Pour over contents of jar and seal the jar. 

Leave in a sunny place for 3 days turning the jar over every so often to swish the colour about – it’s amazing how the colour changes!

Then refrigerate.

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I could eat these all day – they taste faintly like horseradish – a slight zip to them, but salty and sweet too.  delish!  And fantastic with barbequed chicken – if that’s your thing.

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