MANSEHRA: Pakistani nation uses pickle in several dishes to add flavor and spice. The locally produced delicacy is also used as a marinade for meat, fish and vegetables. The countrymen use both vegetables and fruits to prepare traditional condiment.
Turnip is cultivated in several districts of Hazara including Haripur, Abbottabad and Mansehra and during recent days, abundant local yield of the vegetable is seen in markets.
Besides markets, the greengrocers and cultivators from Haripur to Mansehra and surrounding areas are seen selling turnips bundles of turnips and radishes on roadsides. The price of turnip is very reasonable and you can get a turnip bundle weighing 5 kg in just Rs100.
The local people due to its low price use the vegetable two to three times in a week. On the other hand, manufacturing of pickle from turnip in Hazara in also on rise. This pickle not only adds flavor to their dishes but can also be used in meal with bread without having any dish.
The process of turnip pickle production is also very simple and has minimum number of ingredients.
The ingredients required to prepare turnip pickle and process are mentioned as below:
Ingredients quantity
Water 3 cups
Sea or Kosher salt 3 table spoons
White vinegar 1 cup
Turnip peeled, cut into sticks 2 lbs
Beets peeled, cut in half, sliced 2 beets
Garlic peeled, thinly sliced 3 cloves
Bay leaves 3
Black peppercorns whole 1 tbsp
Instructions:
Take one cup of water in a small sauce pan for boiling and add the salt, bay leaves and peppercorns to it. Stir with tea spoon to dissolved the salt completely. Take off the sauce pan and let it to cool to room temperature.
Now, add the rest of the water, the vinegar to it and keep stirring.
Use a two-quart jar to place the turnips, the beets and the garlic. Carefully pour the brine into the jar, including the bay leaves and the peppercorns. Close tightly and let ferment at a slightly cool room temperature for 5 days. After that, transfer to a fridge to cool down. Now your pickled turnips are ready to be served.
