Pickled rutabaga. Have you ever tried it? If not, you’re missing out on a real treat! This humble root vegetable transforms into a tangy, crunchy delight that’s perfect as a condiment, snack, or addition to your charcuterie boards.
What I love most about pickling rutabaga is its versatility. It’s a blank canvas for flavors, easily taking on the warmth of spices like mustard seeds and peppercorns. Today, I’ll guide you through a simple, foolproof recipe that’s sure to impress your taste buds and leave you craving more.
Gathering Your Ingredients
Here’s what you need to make a jar of delicious pickled rutabaga:
- 1 medium-sized rutabaga (about 1 pound)
- 1 cup apple cider vinegar
- 1/2 cup water
- 1/4 cup honey (or sugar)
- 2 tablespoons pickling salt
- 2 teaspoons yellow mustard seeds
- 1 teaspoon black peppercorns
- 1/2 teaspoon dill seeds (optional)
A Quick Note: Feel free to adjust the spices to your liking. Some people prefer a touch of heat, so a pinch of red pepper flakes could be a great addition!
Equipment You’ll Need
- Chef’s knife
- Cutting board
- 1-quart jar with lid
- Small saucepan
- Measuring cups and spoons
Let’s Get Pickling!
Step 1: Prep the Rutabaga
Peel and thinly slice the rutabaga. I like to aim for slices about 1/4 inch thick. You can also cut them into matchsticks if you prefer.
Step 2: Create the Brine
Combine the apple cider vinegar, water, honey (or sugar), and pickling salt in the saucepan. Bring it to a boil over medium heat, stirring until the honey or sugar dissolves completely.
Step 3: Pack the Jar
Pack the sliced rutabaga tightly into the jar. Add the mustard seeds, peppercorns, and dill seeds (if using).
Step 4: Pour the Brine
Carefully pour the hot brine over the rutabaga, leaving about 1/2 inch of space at the top of the jar.
Step 5: Seal and Store
Seal the jar tightly with the lid and allow it to cool completely. Once cooled, store the pickled rutabaga in the refrigerator for at least 3 days before enjoying. This allows the flavors to fully develop.
Tips for Pickling Success
- Choose fresh rutabaga: Look for firm rutabagas that are heavy for their size and have no cracks or soft spots.
- Sterilize your jar: This step is crucial for preventing any unwanted bacteria from spoiling your pickles. You can sterilize jars by boiling them for 10 minutes.
- Be patient: Pickled rutabaga tastes best after at least 3 days in the refrigerator. The flavors will continue to develop over time.
Serving Suggestions
Pickled rutabaga is incredibly versatile. Here are a few ideas:
- Enjoy it as a tangy topping for sandwiches or burgers.
- Add it to salads for a burst of flavor and texture.
- Serve it alongside cheese and charcuterie on a grazing board.
- Chop it up and add it to potato salad or coleslaw.
Frequently Asked Questions
How long will pickled rutabaga last?
Pickled rutabaga can be stored in the refrigerator for up to 2 months. Make sure to use clean utensils when scooping it out to prevent contamination.
Can I reuse the brine?
Yes, you can reuse the brine for another batch of pickled rutabaga. Just be sure to bring it to a boil again before pouring it over the fresh vegetables.
