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Pickled Root Veg.

48 oz Batch Size
48 Portion per Batch
Unit Ingredients
12 oz rutabaga
12 oz celeriac
12 oz carrots
12 oz turnips
16 oz water
16 oz Cider Vinegar
8 oz Pickling salt
 1/2 oz crushed bay leaves
 1/2 oz peppercorns
 1/2 oz hot pepper flakes
 1/2 oz allspice berries
 1/2 oz coriander seeds
 1/2 oz whole cloves

Blanch the vegetables in boiling water and cool in an ice bath before pickling.

place vegetables in a non-reactive container and add herbs and spices, but not the pickling salt.

Bring the water, vinegar, and salt to a boil and let cool before pouring over the vegetables, seal and let pickle for 5-10 days before serving.

***** The recipes are mostly listed in oz but remember that this is cooking and it’s all about how it taste so us it more as a guide line for what to use**** These are my ideas and recipes and have been tested by me at NECI. Enjoy them.****** If you are wanting to scale the recipe up or down please see my post about recipe conversion which can be found by clicking on the link*****


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