Lebanese Style Pickled Turnips Recipes

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LEBANESE-STYLE PICKLED TURNIPS



Lebanese-Style Pickled Turnips image

Use these to top our Tunisian Leblebi, or serve them on their own as an appetizer.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 5

2 pounds white turnips, peeled and cut into eighths
1 medium beet, peeled and sliced 1/4 inch thick
3 cloves garlic, peeled (optional)
1 teaspoon coarse salt
1 1/2 cups white-wine vinegar

Steps:

  • Place turnips, beets, and garlic in a bowl. Add salt, vinegar, and 2 1/2 cups water. If vegetables are not covered, add equal amounts vinegar and water to cover. Cover bowl with plastic wrap; refrigerate for 24 hours. Remove from liquid to serve.

Nutrition Facts : Calories 67 g, Fiber 4 g, Protein 2 g, Sodium 352 g

PICKLED TURNIPS



Pickled Turnips image

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

2 turnips, peeled and sliced into 1/2-inch wedges
1 small beet, thinly sliced
2 cloves garlic, chopped
1 cup distilled white vinegar
1 cup water
1 teaspoon white sugar
1 teaspoon sea salt

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

TURNIP PICKLES LEBANESE STYLE



Turnip pickles Lebanese style image

Make and share this Turnip pickles Lebanese style recipe from Food.com.

Provided by Nat Da Brat

Categories     Vegetable

Time 35m

Yield 2 jars

Number Of Ingredients 5

1 kg small turnip
1 small beetroot
2 tablespoons sugar
1/4 cup coarse salt
1 liter water

Steps:

  • Wash turnips well, peel dark spots, slice off top and base.
  • Cut turnips and beetroot into slices.
  • Bring water to a boil then add sugar and salt.
  • Stir till they dissolve.
  • Cool.
  • Place turnip as layers in sterilized jars.
  • Place beetroot between turnip layers.
  • Add water over till it covers them.
  • Close jars well, leave for 20 days before use.

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