Serves: 5
Total Calories: 47
1. Bring the water to a boil in a large pot. Add the turnips and boil about 1 minute. Drain and transfer the turnips to a tray lined with paper towels and air-dry them about 10 minutes.
2. Transfer to a large sterile glass jar with a wide mouth and add the mustard seeds, salt, and cayenne pepper. Toss well, then cover the jar with the muslin securing it with a rubber band, set aside at room temperature until the turnips turn sour, 5 to 7 days. To cure faster, place in the sun during the day, bringing the pickle inside in the evening. Shake the jar once or twice a day. This pickle stays fresh at room temperature about 1 week (longer in the refrigerator), getting more and pungent over time.
From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Pickled Turnips with Black Mustard Seeds recipe is from the 1000 Indian Recipes Cookbook. Download this Cookbook today.
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