We’ll try the pickling method in An Early Meal, but for now, this is what we did.

  • A good-sized bunch of purple curly kale
  • Pickling broth
  • Onion
  • Quart bottle


  1. Trim kale.
  2. Cut off stems.
  3. Stack leaves into each other and roll up.
  4. Gently ease the roll into the bottle.
  5. Place a slice of onion on top as a “cork”.
  6. Fill with pickling broth.
  7. Let stand in the fridge for at least a week.


Recipe from An Early Meal – Lejre, Pickled Turnips from An Early Meal by Serra & Tunberg ©2013 ISBN 978-91-981056-0-5 pg.76

KODAK Digital Still Camera
Turnips & tops


  • 1kg turnips
  • 150G wild leeks
  • ¾ tsp salt
  • 5dl soured milk, or natural yoghurt (should produce about 2 ½ DL of whey)


  1. Sieve the soured milk through a sieving cloth (cheese cloth); make sure you collect the why that runs off (leave it like this for at least 4 hours).
  2. Clean and cut the vegetable and leek.
  3. Make layers of vegetables, leek and salt. Make sure you press them tightly together.
  4. Pour about 1 ½ to 2dl of whey over it.
  5. Place a wooden disk, a plate, or something that that is relatively tight in comparison to the vessel on the vegetables and place a heavy weight on top – you want to press them together.
  6. Check after one hour to make sure that the vegetables are releasing their juices. If not, you should add some weak brine (1 pinch of salt/dl water)
  7. Leave it at room temperature for a week. Check the vegetable after 4 days, they should have a sharp smell.
  8. After about a week, the vegetables should be stored somewhere colder for another two weeks.
  9. Pour both vegetables and brine into a clean jar with an airtight lid. This should keep for about 4 weeks if kept cool.


  • This method can be used to pickle other vegetables, like kale.

Page created and published 10/15/21 (C) M. Bartlett (Some parts otherwise copyright)
Last updated 12/2/21