Happy 2017!! What better way to kick of the new year and nurse the morning after hangover than with some good ol’ pickling. With black eyed peas and collards on the range, bursts of rain outside, and aromas of wood fired stoves burning around my Durham neighborhood, I figured I’d set aside this 1st day of the year to catch up on some blogging. I hope you all enjoyed your holidays. After spending several days with the folks, we headed down to Charleston to eat, drink, and play stupid tourists. Charleston was amazing. Impressed by the old culture, houses, and history that Charleston has to offer, I also found myself up to my ears in pickled goodies. Known as the 1st foodie town of the South, I was not entirely surprised when I found pickles on most of if not all of the menus. My indulgences ranged from pickled giardiniera at Edmund’s Oast to fried pickles at Bar Mash, and a tart and sweet pickled green tomato martini at The Grocery. After three days doing little other than eating and drinking, even this girl was looking forward to a detox diet.
The weekend before last, I visited the Carrborro Farmers’ Market for the 1st time. What makes Carrborro’s market different from the rest is that the actual owner of each business or farm is present at Market each week. So it’s basically as local as it gets! While the summer market probably boasts many more vendors and goodies than the chilly winter market, I still managed to score a couple pounds of tiny turnips from Maple Spring Gardens, a farm located in Cedar Grove, NC. I consulted my girlfriend Kristen who suggested an Indian flavored pickle (not like the ones I’ve sworn off). I decided to pair these lil’ turnips with some fresh turmeric, ginger, red onion slices, and curry powder. Enjoy!
- 1-1/2 pounds of baby turnips
- 0.5 oz fresh ginger root (peeled and sliced)
- 0.5 oz fresh turmeric root (peeled and sliced)
- 1/4 red onion (sliced thin)
- 1 Tbsp curry powder
- 2 cups white vinegar
- 1 cup water
- 1 Tbsp pickling/kosher salt
- Peel and trim your baby turnips. Halve each turnip.
- In a medium-sized non-ionized pot combine water, vinegar, salt, curry powder, fresh turmeric, and ginger root. Bring brine to just a boil.
- Pack prepared pint jars with turnips and onions, about 3/4 full. Pour vinegar mixture over turnips, leaving 1/2 inch headspace.
- Remove air bubbles. Wipe rims, apply lids and rings (finger tight). Process in hot water bath for 15 minutes. Turn off heat, leave jars in water covered for an additional 2-3 minutes (this will help prevent syphoning).
- Remove jars from canner, let cool on folded towel for 12-24 hours.
- Let rest in a cool, dry place for at least 3 weeks before consumption.