Easy Fermented Beets And Turnips Recipes
EASY FERMENTED BEETS AND TURNIPS RECIPE
Time P7D
Yield For one 1-liter (1-quart) jar.
Number Of Ingredients 4
Steps:
- Have ready a spotlessly clean 1-liter (1-quart) glass jar, preferably with an airlock such as this one. No need to sterilize the jar; you can just clean it in hot soapy water or run it through a dishwasher cycle.
- Arrange the beets and turnips in the jar in alternating layers, sprinkling with the salt as you go. When packed tightly, this amount should fill your jar and leave about 3 cm (1 1/2 inches) of space from the top. Don't fill it more than that.
- Top up with the filtered water, leaving 2 cm (1 inch) of space at the top.
- Lock the jar, place it on a shallow soup plate (this is to collect any overflow of juices) and allow to ferment at room temperature for 1 week. You may hear some fermentation chatter after a couple of days -- fizzing, hissing, whistling -- this is all normal and a good sign that fermentation is taking place.
- After 1 week, pop the jar open and have a taste. If the pickles taste just right to you, transfer to the fridge and start eating them. If you'd like the acidity and flavor to develop further, allow to ferment for a few more days, tasting daily, until the pickles are to your taste.
- Once refrigerated, the pickles will keep for over a year. (Amazing, right?)
PICKLED TURNIPS
Finally, the underestimated and neglected turnip takes the stage. Oh that crunchy, fuchsia goodness! A staple in the Middle East, pickled turnips are the perfect addition to many dishes or wonderful on their own. This recipe will yield 2 Mason jars worth of pickled turnips, but I recommend making more than less since it does require planning ahead by 1 week.
Provided by Oh Tri Goodness
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time P7DT17m
Yield 8
Number Of Ingredients 7
Steps:
- Divide turnips, beet, and garlic between two 16-ounce Mason jars.
- Combine vinegar, water, sugar, and salt in a saucepan and bring to a boil. Boil for 2 minutes. Remove from heat and pour over turnips, leaving 1/2 inch of space on top. Seal jars and refrigerate for 1 week.
Nutrition Facts : Calories 16.3 calories, Carbohydrate 3.6 g, Fat 0.1 g, Fiber 0.8 g, Protein 0.5 g, Sodium 249.1 mg, Sugar 2.3 g
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HOMEMADE QUICK-PICKLED BEETS AND TURNIPS RECIPE
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Reviews 10Category VegetablesCuisine PicklesTotal Time 467627 hrs 8 mins
- In a medium saucepot over high heat, add the vinegar, water, salt, sugar, and bay leaves and bring to a boil. Whisk until the salt has dissolved, about 1 minute.
- Place the turnips, beets, garlic, and chili into 2 32-ounce glass jars with tight-fitting lids. Pour the vinegar mixture over the vegetables, leaving about ½ inch of space at the top.
- Cover the jars with lids and allow the pickles and their liquid to cool slightly. Refrigerate for at least 1 day. Pickles will keep in the fridge for up to 1 month.
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