Pickled Turnips Recipes
PICKLED TURNIPS
Finally, the underestimated and neglected turnip takes the stage. Oh that crunchy, fuchsia goodness! A staple in the Middle East, pickled turnips are the perfect addition to many dishes or wonderful on their own. This recipe will yield 2 Mason jars worth of pickled turnips, but I recommend making more than less since it does require planning ahead by 1 week.
Provided by Oh Tri Goodness
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time P7DT17m
Yield 8
Number Of Ingredients 7
Steps:
- Divide turnips, beet, and garlic between two 16-ounce Mason jars.
- Combine vinegar, water, sugar, and salt in a saucepan and bring to a boil. Boil for 2 minutes. Remove from heat and pour over turnips, leaving 1/2 inch of space on top. Seal jars and refrigerate for 1 week.
Nutrition Facts : Calories 16.3 calories, Carbohydrate 3.6 g, Fat 0.1 g, Fiber 0.8 g, Protein 0.5 g, Sodium 249.1 mg, Sugar 2.3 g
PICKLED TURNIPS
Steps:
- Put the turnips, beet and garlic into a wide-mouth, heatproof 1-quart jar.
- In a small saucepan, bring the vinegar, salt, sugar and 1 1/2 cups of water to a boil. When the salt and sugar are fully dissolved, pour the brine over the vegetables to fill the jar. Leave to cool. When completely cool, cover the jar and chill for 1 week.
MIDDLE EASTERN PICKLED TURNIPS (PINK PICKLES!)
Easy Middle Eastern pickled turnips and beets take just 10 minutes to prepare thanks to the no-boil brine! Perfectly tangy, slightly sour, and so crunchy, you'll love eating these pink pickles with pretty much any Middle Eastern meal! I love them for brunch with some boiled eggs and labneh, chopped and sprinkled onto salads, and stuffed into pita sandwiches with falafel or shawarma.
Provided by Suzy Karadsheh
Categories Condiment
Time 10m
Number Of Ingredients 6
Steps:
- Make the brine. In a large measuring cup or a bowl with a pour spout, combine the distilled water and kosher salt. Stir until the salt has fully dissolved, then stir in the vinegar.
- In a large mason jar with a lid, arrange the turnips and beets (use two jars if you need to, making sure each jar has some beets for color). Add the chile peppers (or red pepper flakes), if using.
- Pour the brine into the jar/s, making sure the liquid covers the turnips all the way to the top.
- Cover the jar tightly and refrigerate for 5 days before using.
Nutrition Facts : Calories 20.9 kcal, Carbohydrate 4.1 g, Protein 0.6 g, Fat 0.1 g, SaturatedFat 0.1 g, Sodium 1812.9 mg, Fiber 1.2 g, Sugar 2.5 g, UnsaturatedFat 0.2 g, ServingSize 1 serving
LEBANESE-STYLE PICKLED TURNIPS
Use these to top our Tunisian Leblebi, or serve them on their own as an appetizer.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 5
Steps:
- Place turnips, beets, and garlic in a bowl. Add salt, vinegar, and 2 1/2 cups water. If vegetables are not covered, add equal amounts vinegar and water to cover. Cover bowl with plastic wrap; refrigerate for 24 hours. Remove from liquid to serve.
Nutrition Facts : Calories 67 g, Fiber 4 g, Protein 2 g, Sodium 352 g
More about "pickled turnips recipes"
PICKLED TURNIPS RECIPE | EATINGWELL
From eatingwell.com
5/5 (2)Total Time 30 minsCategory Healthy Potluck Side Dish RecipesCalories 9 per serving
- Divide turnips among 6 pint-size (2-cup) canning jars or similar-size tempered-glass or heatproof-plastic containers with lids. Add 1 beet slice to each jar (this dyes the pickles pink) and divide the garlic slices among the jars.
- Combine vinegar, 3 cups water, salt and sugar in a large saucepan. Bring to a boil and stir until the salt and sugar dissolve. Boil for 2 minutes. Remove from the heat.
- Carefully fill jars (or containers) with brine to within 1/2 inch of the rim, covering the turnips completely. (Discard any leftover brine.)
- Place the lids on the jars (or containers). Refrigerate for at least 1 week before serving. Store in the refrigerator for up to 1 month.
PICKLED TURNIPS - THE DARING GOURMET
From daringgourmet.com
4.7/5 (3)Total Time 30 minsCategory Condiment, Side DishCalories 48 per serving
- Place the brine ingredients in a small saucepan and bring to a boil. Reduce to medium, cover and simmer for 10 minutes. Let cool completely.
- Stuff the turnips into sterilized jars along with a few pieces of beet and a clove of garlic and add the brine, seeds and all, to fully cover the turnips and leaving 1/4 inch headspace from the rim of the jar. Screw on the lids. (*See note for instructions on canning the turnips.)
- Let the pickled turnips sit in a relatively cool place for a week to enable to fermentation process. Then store them in the refrigerator and ideally eat them within two months. Using this method will result in a more interesting and complex flavor than canning them.
- If you are canning them for long-term storage: Add the brine to the sterilized jars while it's still hot, covering the turnips completely and leaving 1/2 inch headspace from the top of the jar, and screw on the lids. Process in a boiling water bath for 10 minutes for pint sized jars then remove the jars and let them sit undisturbed for 24 hours before moving them. Store them in a cool, dark place for up to a year (for optimal flavor and texture, use within 6 months).
PICKLED TURNIPS - DAVID LEBOVITZ
From davidlebovitz.com
Estimated Reading Time 4 mins
MIDDLE EASTERN PICKLED TURNIPS - DINNER, THEN DESSERT
From dinnerthendessert.com
PICKLED TURNIP (SENMAI-ZUKE) - RECIPETIN JAPAN
From japan.recipetineats.com
QUICK-PICKLED TURNIP RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
MIDDLE EASTERN PICKLED TURNIPS | SILK ROAD RECIPES
From silkroadrecipes.com
SIMPLE MIDDLE EASTERN PICKLED TURNIPS - ALPHAFOODIE
From alphafoodie.com
10 BEST PICKLED TURNIPS RECIPES | YUMMLY
From yummly.com
QUICK PICKLED TURNIPS FOR CANNING - CREATIVE HOMEMAKING
From creativehomemaking.com
HOW TO MAKE LEBANESE-STYLE PICKLED TURNIPS FOR SHAWARMA - ELLE …
From ellejayathome.com
PICKLED TURNIPS - TASTE OF ARTISAN
From tasteofartisan.com
PICKLED TURNIPS- SALT & SWEET
From thesaltandsweet.com
QUICK PICKLED TURNIPS RECIPE | EATINGWELL
From eatingwell.com
PINK PICKLED TURNIPS {LEBANESE RECIPE!} - FEELGOODFOODIE
From feelgoodfoodie.net
10 BEST PICKLED TURNIPS RECIPES | YUMMLY
From yummly.com
PICKLED TURNIPS | RICARDO
From ricardocuisine.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#time-to-make #course #main-ingredient #preparation #for-1-or-2 #low-protein #healthy #5-ingredients-or-less #appetizers #vegetables #1-day-or-more #easy #low-fat #dietary #low-cholesterol #low-saturated-fat #low-calorie #low-carb #healthy-2 #low-in-something #number-of-servings
You'll also love