Pickled Turnips

Name: Pickled Turnips
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Cuisine: European
Ingredients: 2 turnips , peeled and cut into ½ inch thick batons; ▢ 1 small beetroot , cut into ½ inch thick batons; 2 cups water; 2 cup white vinegar; 2 tbsp salt; 2 tbsp sugar; 4 cloves garlic; 1 tsp black peppercorns

6 steps

Prep:10minCook:5min

Pickled turnips are a staple in Middle Eastern kitchens. These are slightly sour, and crunchy. These are super easy to make. Simply cut, arrange, make brine, refrigerate, and let the magic happen.

Updated at: Thu, 17 Aug 2023 05:34:36 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

Low

Nutrition per serving

Calories29 kcal (1%)

Total Fat0 g (0%)

Carbs5.1 g (2%)

Sugars3.6 g (4%)

Protein0.3 g (1%)

Sodium1413.4 mg (71%)

Fiber0.5 g (2%)

% Daily Values based on a 2,000 calorie diet

Ingredients

10 servings

2turnips

peeled and cut into 1/2 inch thick batons

1beetroot

small, cut into 1/2 inch thick batons

2 cupswater

2 cupwhite vinegar

2 Tbspsalt

2 Tbspsugar

4cloves garlic

1 tspblack peppercorns

Instructions

Step 1

Peel and cut the turnips and beetroot into thick matchsticks.

Step 2

Take a sterilised jar . Add black peppercorns and garlic cloves on the bottom.

Step 3

Arrange turnips and beetroot together in a jar.

Step 4

To prepare the pickling brine. Add the equal parts of water and vinegar into a medium saucepan. Add salt and sugar, bring boil until the salt & sugar fully dissolved.

Step 5

Pour over the pickling brine, making sure the liquid covers all the vegetables. Let it come to room temperature before putting on the lid.

Step 6

Seal the jar tightly and refrigerate for 5-6 days before using. It will last in the fridge for a month.