Rutabaga (Swede) Pickle

1. 1

   Remove any roots or ugly spots from your rutabaga/swede; scrub well.

2. 2

   Grate rutabaga and thoroughly washed ginger; mix well.

3. 3

   Pack the vegetable mixture into a 1 quart jar as you would sauerkraut, very tightly.

4. 4

   Very slowly pour your brine over your rutabaga.

5. 5

   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.

6. 6

   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.

7. 7

   Your vegetables should be complete in about five days.

8. 8

   Refrigerate.

* Per serving · 4 servings · Values may vary.

No additional tips available.