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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
- 2 1/2 pounds turnips, peeled and cut into 1/4- to 1/2-inch-thick wedges or sticks (about 8 cups)
- 6 slices peeled beet
- 3-6 whole large cloves garlic, sliced
- 3 cups distilled white vinegar or cider vinegar
- 3 cups water
- 2 tablespoons plus 2 teaspoons sea salt
- 2 tablespoons sugar
- 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.
Per 1/4-cup serving :
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
- Make Ahead Tip: Cover and refrigerate for up to 1 month. | Equipment: 6 pint-size (2-cup) canning jars or similar-size tempered-glass or heatproof-plastic containers with lids