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Pickled Turnips

July/August 2010

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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.


Pickled Turnips

Makes: Makes 6 pint jars (about 12 cups)

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Nutrition Profile

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Ingredients

  • 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

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.

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

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 added sugars; 0 g protein; 0 g fiber; 100 mg sodium; 58 mg potassium.

Carbohydrate Servings: 0

Exchanges: free food


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Recipe Categories

Total Time
More than 1 hour
Servings
8 or more
Ethnic/Regional
Middle Eastern
Preparation/ Technique
Marinate/Rub
Season
Summer
Fall
Winter
Ease of Preparation
Easy
Publication
July/August 2010
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