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Pickled Turnips

http://www.eatingwell.com/recipes/pickled_turnips.html

From EatingWell:  July/August 2010

Pickled turnips are a popular Middle Eastern mezes. Adding a beet slice to each jar turns the turnips pink; you can omit this step if you like.

Makes 6 pint jars (about 12 cups) | Active Time: 30 minutes | Total Time: 30 minutes

Ingredients

Preparation

  1. Divide turnips among 6 pint-size (2-cup) canning jars or similar-size tempered-glass or heatproof-plastic containers with lids.
  2. Add 1 beet slice to each jar (this dyes the pickles pink) and divide the garlic slices among the jars.
  3. 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.
  4. Carefully fill jars (or containers) with brine to within 1/2 inch of the rim, covering the turnips completely. (Discard any leftover brine.)
  5. 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.

Nutrition

Per 1/4-cup serving : 9 Calories; 0 g Fat; 0 g Sat; 0 g Mono; 0 mg Cholesterol; 1 g Carbohydrates; 0 g Protein; 0 g Fiber; 100 mg Sodium; 58 mg Potassium

0 Carbohydrate Serving

Exchanges: free food

Tips & Notes