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Pickled turnips and red cabbage 
Contributed by Ronnie George

Food Picture
These Armenian pickles served as appetizers or used as garnishes
2 cups water
1/2 cup vinegar
2 Tablespoons salt (not iodized)
1 Tablespoons spice mixture (coriander, dill, mustard seed)
1 or 2 cloves garlic
  white turnips
  red cabbage

  1. Mix brine ingredients and heat.
  2. Cut up turnips in sticks like French fries. Coarsely shred red cabbage.
  3. Place in clean jar or Tupperware bowl.
  4. Add hot brine to cover.
  5. Seal and refrigerate several days or weeks to desired flavor and crispness.