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Quick Pickled Turnips

November/December 2012

Your rating: None Average: 3.9 (21 votes)

Perk up your cheese plate or crudites platter with these crunchy, zesty pickled turnips or try them on a sandwich instead of cucumber pickles.


Quick Pickled Turnips Recipe

Makes: About 2 1/2 cups

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Ingredients

  • 3-4 small turnips (about 12 ounces), peeled and very thinly sliced
  • 1/2 cup quartered and thinly sliced red onion
  • 3 cloves garlic, smashed and peeled
  • 1 cup white-wine vinegar
  • 1 cup hot water
  • 1 tablespoon sugar
  • 10 whole black peppercorns
  • 1 teaspoon salt
  • 1/4-1/2 teaspoon crushed red pepper (optional)

Preparation

  1. Layer turnips, onion and garlic in a quart jar (or similar 4-cup container) with a lid.
  2. Whisk vinegar, hot water, sugar, peppercorns, salt and crushed red pepper (if using) in a medium bowl until the sugar is mostly dissolved. Pour the mixture over the vegetables. Put the lid on and gently shake a few times to distribute the flavorings. Refrigerate for at least 30 minutes for the flavors to develop.

Tips & Notes

  • Make Ahead Tip: Cover and refrigerate for up to 2 weeks.

Nutrition

Per 1/4-cup serving: 12 calories; 0 g fat (0 g sat, 0 g mono); 0 mg cholesterol; 3 g carbohydrates; 0 g added sugars; 0 g protein; 1 g fiber; 52 mg sodium; 73 mg potassium.

Carbohydrate Servings: 0

Exchanges: 1/2 vegetable


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