On the occasion of our hoax with forgotten vegetables, here the recipes to make your own witches turnip, kidney cabbage or spine pumpkin pickles!

Recipe for Witches Turnip pickles

You’ll need:
– 600 ml of water
– 600 ml of vinegar
– 7 tablespoons of sugar
– 2 teaspoons of salt
– A handful of ginger slices
– 1 teaspoon of caraway
– 2 tablespoons of honey
– 15 junipers
– 300 ml of carrot juice
– 2 sweet potatoes
– 1 jar of 1½ l

Put everything, except for the potatoes in a pot and bring to cook. Leave it 5 to 10 minutes to infuse. Peel the potatoes and cut them in slices. Sieve your brine and add the potato slices. Let them cook in your brine for about 5 minutes. Fill the jar and close it. Leave it for 2 weeks before eating.

 

Recipe for Kidney Cabbage pickles

You’ll need:
– 600 ml of water
– 600 ml of vinegar
– 7 tablespoons of sugar
– 2 teaspoons of salt
– 3 teaspoons of turmeric
– 2 tablespoons of crunched mustard seed
– 2 chinese cabbages
– 1 jar of 1½ l

Tear the leafs to little pieces and mix them with coarse grains of salt. Press them and leave them for 1 hour, so the salt has the chance to dissolve the moisture. Put the remaining ingredients in a pot and bring them to cook. Leave it 5 to 10 minutes to infuse. Rinse the cabbage leafs and put them in the jar. Sieve your brine and add to the jar. Leave it for 2 weeks before eating.

 

Recipe for Spine Pumpkin pickles

You’ll need:
– 500 ml of water
– 500 ml of vinegar
– 200 ml of muscatel
– 7 tablespoons of sugar
– 2 teaspoons of salt
– 2 tonka beans
– 3 tablespoons of honey
– 2 honeydew melons
– 1 jar of 1½ l

Put everything, except for the melons in a pot and bring to cook. Leave it 5 to 10 minutes to infuse. Cut the melons in slices and put them in the jar. Sieve your brine and add to the jar. Leave it for 2 weeks before eating.