Spicy Pickled Rutabaga Recipe
A spicy pickled rutabaga recipe offers a unique and flavorful way to enjoy this often-overlooked root vegetable.
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Instructions
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Prepare a boiling water bath for canning.
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Peel and trim rutabagas, then cut into 1/2-inch planks and then 1/2-inch batons.
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Dissolve salt in 1 quart of water to make brine; soak rutabaga strips for 4 hours or overnight, ensuring they remain submerged.
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Drain rutabagas and discard the brine.
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Tightly pack rutabagas into clean canning jars, leaving 1/2-inch headspace.
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In a saucepan, combine vinegar, 1/2 cup water, and honey; bring to a boil, then remove from heat.
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Separately, toast cumin and mustard seeds in a dry skillet over low heat for 2 minutes until fragrant.
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Stir toasted seeds, paprika, coriander, cayenne, and lemon juice into the hot vinegar brine.
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Pour brine over rutabagas in jars, ensuring they are submerged with 1/2-inch headspace.
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Secure lids and process jars in the boiling water bath for 15 minutes.