“From Asparagus to Zucchini, A guide to Cooking Farm Fresh Seasonal Produce.”
READY IN:
20mins
YIELD:
3 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Peel rutabagas. Cut into bite sized chunks.
  2. Combine with the remaining ingredients and ½ cup water in a non reactive saucepan.
  3. Simmer until barely tender, 3-5 minutes.
  4. Let cool, then chill overnight. Pickles will keep in refrigerator 2-3 weeks.

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