Smokey Picked Rutabaga- Putting Up with Erin Smokey Picked Rutabaga- Putting Up with Erin

For about three seconds this morning when I was getting dressed for work (my non-science job at the women’s vintage shop), I wished I had a fashion blog. Hurrying through the small alleys of Portsmouth, NH, I realized that not only was I double fisting a large cup of coffee and a green smoothie, but that I was donning a total vintage Indiana Jones meets chic Montana outfit today. Trend setter, perhaps? Imagine me riding a buffalo while eating pickles, too much… too soon? 🙂 On another note, I finally resurrected my kombucha hobby last night. At the Portland Food Swap this past week, I swapped a jar of my onion & sage jam for a SCOBY and some ‘bucha starter liquid! I plan on focusing my energy on secondary fermentation creations this time around… think ginger and turmeric flavor.

Smokey Picked Rutabaga- Putting Up with Erin

Can we take a moment to mourn the end of the summer farmers’ market series in Portsmouth? The inability to bike 2 miles to get my local, organic produce for canning means that I’ll have to get a bit more creative in finding locally sourced ingredients this winter. In pains me to admit that “local” may not be realistic for the time being, but alas organic is always an option, right? Luckily, through the not so secret chef boyfriend hookup, I have access to wholesale organic ingredients, which will have to tide me over until next spring. Last Saturday at the last market of the season, I purchased a couple pounds of rutabaga from the Wake Robin Farm stand. Call it what you’d like– a turnip, a neep, or a swede– I personally think rutabagas smell, feel, and taste like kohlrabi (without the underwater alien roots that is). This is my first time pickling them, so hopefully they turn out as good as the other root veggies I’ve put up. While not actually smoked, the flavors of the smokey paprika used in the recipe comes through true when paired with toasted cumin. Enjoy these smokey pickled rutabaga slices as is, or serve them along side some grilled pork butt.

Smokey Picked Rutabaga- Putting Up with Erin

Smokey Pickled Rutabaga

Yield: 3-1/2 pints


  • 2 pounds rutabaga (peeled and cut into 1/2 inch strips)
  • 1/4 cup + 1/2 tsp of pickling or kosher salt
  • 1/4 cup lemon juice
  • 3 tsp cumin seeds (toasted on the stove top)
  • 1-1/2 tsp smoked paprika
  • 1/8 tsp cayenne pepper
  • 2-1/2 cups apple cider vinegar
  • 1/2 cup water (plus water for brine)


  1. In a large-sized bowl, combine rutabaga strips and salt. Add enough water to cover the rutabaga completely. Mix well to dissolve salt. Set aside for 8-12 hours (this is your brine).
  2. Rinse and drain rutabaga. Toss the rutabaga strips with lemon juice, paprika, cayenne pepper, and toasted cumin seeds. Mix well to ensure each strip is covered with seasoning. Set aside.
  3. In a non-ionized pot combine cider vinegar, 1/2 tsp salt, and 1/2 cup water. Bring to a boil.
  4. Pack rutabaga strips into jars leaving a 1/2 inch headspace. Pour hot vinegar mixture over jar contents leaving a 1/2 inch headspace.
  5. Wipe rims, apply lids and rings (finger tight), then process in a hot water bath for 15 minutes. Remove canner from heat and let stand for an additional 5 minutes before removing jars to prevent syphoning.
  6. Remove jars from canner and let cool on a folded towel for 8-12 hours.
  7. Store jars in a cool, dry place for at least 3 weeks.


Original recipe found at Putting Up with the Turnbulls.

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