Pickled Mangelwurzel Recipe
Pickled Mangelwurzel Recipe:
Pickled mangelwurzel is a classic dish that has been enjoyed for generations. This vegetable, with its sweet and earthy flavor, is similar to red beets in shape and carrot-like appearance. Originally grown as cattle feed, Aunt Sarah discovered the delicious and tender nature of young mangelwurzel and decided to cultivate them for her own table. In this recipe, we will guide you through the process of making pickled mangelwurzel, offering a delightful combination of tangy vinegar, subtle sweetness, and a hint of spiciness.
- Mangelwurzel is derived from the German words "Mangel" (meaning beet) and "Wurzel" (meaning root), emphasizing its similarity to beets.
- Mangelwurzel was first cultivated in Northern Europe during the 18th century as a livestock fodder crop.
- In some regions, mangelwurzel is called "mangold" or "field beet."
- Mangelwurzel is an excellent source of essential minerals, vitamins, and fiber.
- 1 pound of mangelwurzel (approximately 2 medium-sized roots)
- 1 cup of vinegar
- 1 cup of water
- 1 tablespoon of sugar
- 1 teaspoon of salt
- A dash of pepper
1. Begin by washing the mangelwurzel thoroughly to remove any dirt or impurities. Pat them dry and place them in a stew-pan with enough boiling water to cover the vegetables. Cook until tender, ensuring that about an inch of the top remains intact.
2. Once the mangelwurzel is cooked, carefully remove them from the stew-pan and allow them to cool.
3. Next, peel the cooked mangelwurzel using a vegetable peeler or a knife. Remove the skin completely and discard it.
4. Slice the mangelwurzel into your desired thickness. Thicker slices are recommended for a satisfying crunch, while thinner slices absorb the pickling flavors more intensely.
5. In a separate stew-pan, combine the vinegar and water over medium heat. Add the sugar, salt, and a dusting of pepper. Stir the mixture until the sugar and salt have dissolved completely. Allow the mixture to heat up, but do not let it come to a boil.
6. Once the pickling liquid is heated, remove it from the heat and let it cool for a few minutes.
7. Carefully place the sliced mangelwurzel into sterilized jars or containers. Pour the cooled pickling liquid over the mangelwurzel, ensuring that they are fully submerged.
8. Seal the jars tightly and refrigerate them for at least 24 hours. The longer you let the mangelwurzel pickle, the more flavorful they will become.
- Enjoy the pickled mangelwurzel as a side dish alongside your favorite meat or vegetarian meals.
- Incorporate them into salads for added tanginess and crunch.
- Serve the pickled mangelwurzel on a sandwich or burger for a delicious twist.
Similar Recipe Dishes:
1. Pickled Beets: If you enjoy the sweet and tangy flavors of pickled mangelwurzel, you might also appreciate the classic pickled beet recipe. Beets offer a similar earthy taste and vibrant color when pickled.
2. Pickled Carrots: Channel the carrot-like appearance of mangelwurzel by making pickled carrots. The sweet and tangy combination of vinegar, sugar, and spices pairs well with the natural sweetness of carrots.
3. Pickled Radishes: For a peppery and crunchy alternative, try pickling radishes. These tangy and vibrant pickles are a great addition to salads, sandwiches, or charcuterie boards.
Experiment with pickling different vegetables to enjoy the delightful flavors and preserved goodness they offer. Happy pickling!