Spiced Pickled Rutabaga Recipes

Steps:

• Peel rutabagas. Cut into bite sized chunks.
• Combine with the remaining ingredients and ½ cup water in a non reactive saucepan.
• Simmer until barely tender, 3-5 minutes.
• Let cool, then chill overnight. Pickles will keep in refrigerator 2-3 weeks.

Steps:

• Remove any roots or ugly spots from your rutabaga/swede; scrub well.
• Grate rutabaga and thoroughly washed ginger; mix well.
• Pack the vegetable mixture into a 1 quart jar as you would sauerkraut, very tightly.
• Very slowly pour your brine over your rutabaga.
• Let the liquid seep in, then crush your rutabaga mixture back in tightly. Continue this process until you have a centimeter of brine on top of your rutabaga.
• Weigh the vegetables down with a weight of some sort (a baggie or smaller jar filled with water) and let ferment at room temperature, removing any bloom/scum as it forms.
• Your vegetables should be complete in about five days.
• Refrigerate.