Salted turnips - a very easy recipe for making delicious salted turnips in just two weeks.
Today, few housewives make turnip preparations for the winter. And to the question: “What can be cooked from turnips?” - most simply will not find the answer. I propose to fill the gap and master the canning of this wonderful root vegetable. It turns out sweetish-salty with a slight bitterness.
We start cooking turnips by sorting them out, cutting off the top and bottom parts, and removing the skin.
Cut into rings and place the first layer in a small bowl.
Sprinkle with salt and cumin mixture.
Again a layer of turnips and so on until the dishes are full.
Then pour boiled water until it covers the turnip.
Place cabbage leaves on top and press down.
We lower the dishes with turnips into the basement or any other cool place.
After 14 days, the salted turnips are ready to eat.
Canned food stores well all winter.
Pickled turnips with salt and cumin are a simple preparation and an excellent addition to a variety of dishes. To prepare a delicious salad in winter, just take a few cups of canned root vegetables, add vegetable oil and any greens to your taste. A wonderful winter snack is ready.
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