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Pickled Turnips
Pickled Turnips
2 Reviews
From: EatingWell Magazine, 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.
- By: EatingWell Test Kitchen
Ingredients 40 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 40 servings
Nutrition per serving may change if servings are adjusted.
- 2½ pounds turnips, peeled and cut into ¼- to ½-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
Preparation
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Active
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Ready In
- 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 ½ 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.
- 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
- Serving size: ¼ cup
- Per serving: 9 calories; 0 g fat(0 g sat); 0 g fiber; 1 g carbohydrates; 0 g protein; 0 mcg folate; 0 mg cholesterol; 0 g sugars; 0 IU vitamin A; 0 mg vitamin C; 0 mg calcium; 0 mg iron; 100 mg sodium; 58 mg potassium
- Carbohydrate Servings: 0
- Exchanges: free food
Reviews 2
August 04, 2016
By: Evan Hanna
This is one hell of a yummy turnip pickle. I love it. I made it again and again. I just added more Beetroot as I love them other than that, it's perfect.
its deliciously yum and will always make it.
March 29, 2013
By: EatingWell User
Fun use of farm share turnips and beet
Our CSA farm share gave us some huge turnips right at the end of the season. I found two pickled turnip recipes online. As usual, I liked the Eating Well recipe better. The other one called for half a cup of salt for the same number of pints! I used a tablespoon of apple juice concentrate instead of sugar. The neon pink color was stunning, they made a great conversation piece, and it was fun to have people guess what kind of pickle they were eating!
Pros: Much less salt than other turnip pickle recipe I found online
Cons: Time consuming
