Estimated Nutrition (whole recipe, rough)
Counts 6 of 8 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Dates | 1 date (24g) medjool | 66 |
| Turnip | 1 medium (122g) | 34 |
| Clove | 1 tsp ground (2g) | 7 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Beetroot | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
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- 1 1/4lbs small turnips
- 9 ounces raw beetroots, preferably not much larger than the turnips
- 4 ounces fresh dates, stoned and halved (optional)
- 4 cloves garlic, cloves skinned and very finely chopped
- 4 1/2 tablespoons salt
- 3 3/4 cups water
- 1 1/2 cups white vinegar
- =
Directions
Peel the turnips and cut in half. Peel the beetroot and slice thinly. Pack the turnips into sterilised jars alternating with layers of the beetroot, garlic and dates. Bring the water and the salt to boil and then add the vinegar. Pour over the vegetables making sure they are completely covered by the liquid. If there is not quite enough liquid add a little more vinegar and brine. Seal the jars and leave in the kitchen. Ready to eat in 10-12 days.