Sprinkle the shaved leaves directly into salads or over curries, or gather the shaved bits on your cutting board and run your knife through them a few times for dishes where you'd
prefer smaller flakes of the grassy herb.
Not exact matches
1 1/2 cup water 2 1/2 Tbsp sea salt 1/2 cup apple cider vinegar 1 lb turnips, spiralized or peeled and sliced into sticks or any other way you
prefer 1/2
small beet, peeled and sliced 1 bay leaf 1 garlic clove, thinly sliced a few sprigs of fresh dill or dill flower (optional) dash of red pepper
flakes (optional)
Pink Pickled Turnips 1 1/2 cup water 2 1/2 tablespoons sea salt 1/2 cup apple cider vinegar 1 lb turnips — spiralized or peeled and sliced into sticks or any other way you
prefer 1/2
small beet — peeled and sliced 1 bay leaf 1 garlic clove — thinly sliced a few sprigs of fresh dill or dill flower (optional) dash of red pepper
flakes (optional)
If you
prefer not to use the canned tomato blend, you can sub with a fresh mix of about 1 cup diced tomatoes, 1/2
small onion (or equivalent dried
flakes), 2 green chili peppers chopped, 2 cloves minced garlic, and 2 tablespoons lime juice.