Pickled Root Veggies- Putting Up with ErinPickled Root Veggies- Putting Up with Erin

Thankfully I can finally say it, “the holidays are over”! I had a rather low key holiday. I decided to stay home as Thanksgiving was a bit hectic this year, and a break from everyone and everything was exactly what the “doctor” ordered. I considered getting out for a bike ride or hike on the beautiful (50F) day, but instead found myself drinking and pickling these here root veggies. So… how did everyone fare? Get any pickling books, gadgets, appliances? I received a couple more pieces to add to my already excessive Le Creuset collection (thanks mom).

If you haven’t noticed, I’ve been slacking on pickle recipes and have been focusing my attention on jellies, chutneys, and mustard recipes instead. To be honest, with the exception of carrots, it’s hard to get excited about pickling turnips and other brownish root veggies. When I came across a pre-packaged mixture of local, no-spray root veggies from Garens Greens at Riverside Farm, I was instantly reminded of my summer-time jardiniere and figured because carrots, turnips, and radishes are amazing as pickles à solo, a winter “melange” à trois would likely be equally as awesome. Including beets to the mix seemed like an obvious addition here, but I decided to leave them out as I wasn’t trying to discolor the final product.

Pickled Root Veggies- Putting Up with ErinPickled Root Veggies- Putting Up with Erin

Pickled Root Veggies

Yield: 3 quarts

Ingredients

  • 1 pound carrots (peeled and sliced)
  • 1 pound turnips (peeled and sliced into rings)
  • 1 pound radishes (peeled and sliced into rings)
  • 6 garlic cloves (sliced)
  • Medium bunch of fresh dill (as desired)
  • 1-1/2 Tbsp whole mustard seed
  • 1 tsp whole black peppercorns
  • 1 dried habanero pepper
  • 3 Tbsp sea/pickling salt
  • 5 cups apple cider vinegar
  • 5 cups water

Instructions

  1. In a large bowl, combine veggies and mix well.
  2. In a medium-sized, non-ionized pot combine vinegar, water, peppercorns, mustard seed, salt, and habanero pepper. Over low-medium heat bring mixture to just a boil. Remove from heat an set aside.
  3. Pack jars half way with veggies and divide dill sprigs amongst jars, fill each jar with remaining veggies leaving approximately 1/2 inch headspace.
  4. Remove habanero pepper from brine and pour mixture (including seeds) over the root veggies leaving 1/2 inch headspace.
  5. Wipe rims, apply lids and rings (finger tight) and process jars for 12 (pint) or 15 (quart) minutes in a hot water bath canner.
  6. When timer is up, 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 before consuming. Shelf stable for up to 1 year.


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