Turnip Pickles Lebanese Style 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
MIDDLE EASTERN PICKLED TURNIPS
Pickled Turnips are the pickle of the Middle East, vinegary, a bit of heat. They're the perfect side to your favorite gyro, falafel, roast chicken or kebab.
Provided by Sabrina Snyder
Categories Side Dish
Time 15m
Number Of Ingredients 7
Steps:
- In a medium sized pot, add the water, Kosher salt and bay leaves.
- Heat on medium heat, stirring until salt is completely dissolved, 3-5 minutes.
- Let cool completely then add the vinegar.
- In a large container with a tight fitting lid, add your turnips and beets.
- Add the garlic (this can be a very rough chop, you don't eat the garlic, it is only for seasoning so it doesn't need to look pretty).
- Pour the liquid into the container.
- Let sit for 5 days.
- Before serving, they are best refrigerated.
- The pickles are usually good for about a month (they normally last about a week in our house because I eat them with everything!).
Nutrition Facts : Calories 21 kcal, Carbohydrate 4 g, Sodium 2402 mg, Fiber 1 g, Sugar 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
TURNIP PICKLES LEBANESE STYLE
Make and share this Turnip pickles Lebanese style recipe from Food.com.
Provided by Nat Da Brat
Categories Vegetable
Time 35m
Yield 2 jars
Number Of Ingredients 5
Steps:
- Wash turnips well, peel dark spots, slice off top and base.
- Cut turnips and beetroot into slices.
- Bring water to a boil then add sugar and salt.
- Stir till they dissolve.
- Cool.
- Place turnip as layers in sterilized jars.
- Place beetroot between turnip layers.
- Add water over till it covers them.
- Close jars well, leave for 20 days before use.
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- In a small saucepan, boil the water, salt, and bay leaves until the salt completely dissolves. Bring to room temperature.
- Cut the veggies until both turnips and beets are similar sized. A julienne is nice, but a larger chunk is just as good. Mix both together and distribute between 3 squeaky clean, pint-sized ball jars.
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- Start by mixing the water and salt in a large bowl - this will be the pickling brine.* Then mix in the vinegar.
- Cut the pickles into the shape/size you prefer. I did disks, you could also do french-fry like batons or wedges. Or even use a melon-baller.
PICKLED TURNIPS RECIPE | EATINGWELL
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- 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.
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From azestforlife.com
Estimated Reading Time 1 min
- Add to a medium-large glass bowl with the garlic. Heat remaining ingredients (vinegar through salt) in a non reactive pot to fit.
- Bring to a boil, turn down to a simmer and cook, stirring to dissolve the sugar - 2 minutes. Pour over the tunips and garlic.
- Cool, then cover and refrigerate until crunchy and well marinated. Stays for up to 4 weeks refrigerated.
PICKLED TURNIPS - THE DARING GOURMET
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4.5/5 (2)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).
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From tasteofartisan.com
5/5 (3)Category Side DishCuisine American, MediterraneanCalories 51 per serving
- Bring 1 cup of water to a boil in a small sauce pan. Add the salt, bay leaves and peppercorns. Keep stirring until the salt is completely dissolved. Remove from the heat and let cool to room temperature.
- Place the turnips, the beets and the garlic in a 2 quart jar. Carefully pour the brine into the jar, including the bay leaves and the peppercorns. Close tightly and let ferment at a slightly cool room temperature for 5 days. After that, transfer to a fridge to cool down. Now your pickled turnips are ready to be served.
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Reviews 10Category VegetablesCuisine PicklesTotal Time 456344 hrs 26 mins
- In a medium saucepot over high heat, add the vinegar, water, salt, sugar, and bay leaves and bring to a boil. Whisk until the salt has dissolved, about 1 minute.
- Place the turnips, beets, garlic, and chili into 2 32-ounce glass jars with tight-fitting lids. Pour the vinegar mixture over the vegetables, leaving about ½ inch of space at the top.
- Cover the jars with lids and allow the pickles and their liquid to cool slightly. Refrigerate for at least 1 day. Pickles will keep in the fridge for up to 1 month.
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- In a small bowl, combine the vinegar, water, and salt to make a brine. Let the mixture sit for a few minutes, stirring occasionally until the salt is dissolved.
- Cut the turnips and beet in half from top to bottom, and then into 1/2-inch thick wedges. Pierce the jalapeno with a knife for mild heat, or cut it in half lengthwise to expose the seeds and ribs for more heat.
- Pack the turnips and beets into a quart jar layered with the garlic cloves, tucking in the hot pepper next to the glass as you go (it's pretty that way). Top with hot pepper flakes (if using instead of the jalapeno) and the pickling spice.
- Pour the brine into the jar, leaving about 1/2-inch headspace. Top the jar with a lid and refrigerate for at least 3 days and up to a couple of months, shaking the jar occasionally at first to distribute the pink hue of the beet.
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