Tuesday, March 13, 2012

Outdoor Living

Recently attending Portland's Yard, Garden, and Patio show I noticed a trend in outdoor kitchens.
There was a lovely setting at the show indicating the placement of the kitchen
 near your outdoor kitchen gardens.
It was suggested that canning outdoors could be efficient and pure pleasure.
After seeing these kitchens and garden displays, I tend to agree that cooking outdoors
would be a delight.

In the pink/red canning jars was Pink Pickled Turnips and Pink Pickled Cauliflower and Cabbage.
The recipes come from The Joy of Pickling, by Linda Ziedrich.
Do you make pickles from your garden?
Wouldn't you just love to have an outdoor kitchen near your garden?
I canned when my children were growing up, but haven't for a long time.
Maybe this year is the year I return to making pickles.

Here is the recipe for Pink Pickled Turnips:
(they were oh so pretty)
Makes about 2 quarts
2 pounds small turnips, peeled and quartered
Leafy tops of 2 to 3 celery stalks
4 garlic cloves
1 small beet, peeled and sliced
2 cups white wine vinegar
2 cups water
3 tablespoons pickling salt

Put the turnips, celery leaves, and garlic into a 2-quart jar.
Combine the vinegar and water, and stir in the salt until it dissolves.
Cover the turnips with this liquid.
Cap the jar and let it stand at room temperature for 10 days.
Eat the turnips right away, or refrigerate the jar.
The pickle will keep well in the refrigerator for a month or more.