How to make your own forgotten vegetables

Posted on 03/12/2013 by Nick van Lanen

On the occasion of our hoax with forgotten vegetables, here the recipes to make your own witches turnip, kidney cabbage or spine pumpkin pickles!

Recipe for Witches Turnip pickles

You’ll need:
– 600 ml of water
– 600 ml of vinegar
– 7 tablespoons of sugar
– 2 teaspoons of salt
– A handful of ginger slices
– 1 teaspoon of caraway
– 2 tablespoons of honey
– 15 junipers
– 300 ml of carrot juice
– 2 sweet potatoes
– 1 jar of 1½ l

Put everything, except for the potatoes in a pot and bring to cook. Leave it 5 to 10 minutes to infuse. Peel the potatoes and cut them in slices. Sieve your brine and add the potato slices. Let them cook in your brine for about 5 minutes. Fill the jar and close it. Leave it for 2 weeks before eating.

 

Recipe for Kidney Cabbage pickles

You’ll need:
– 600 ml of water
– 600 ml of vinegar
– 7 tablespoons of sugar
– 2 teaspoons of salt
– 3 teaspoons of turmeric
– 2 tablespoons of crunched mustard seed
– 2 chinese cabbages
– 1 jar of 1½ l

Tear the leafs to little pieces and mix them with coarse grains of salt. Press them and leave them for 1 hour, so the salt has the chance to dissolve the moisture. Put the remaining ingredients in a pot and bring them to cook. Leave it 5 to 10 minutes to infuse. Rinse the cabbage leafs and put them in the jar. Sieve your brine and add to the jar. Leave it for 2 weeks before eating.

 

Recipe for Spine Pumpkin pickles

You’ll need:
– 500 ml of water
– 500 ml of vinegar
– 200 ml of muscatel
– 7 tablespoons of sugar
– 2 teaspoons of salt
– 2 tonka beans
– 3 tablespoons of honey
– 2 honeydew melons
– 1 jar of 1½ l

Put everything, except for the melons in a pot and bring to cook. Leave it 5 to 10 minutes to infuse. Cut the melons in slices and put them in the jar. Sieve your brine and add to the jar. Leave it for 2 weeks before eating.