Lebanese Style Pickled Turnips Recipes
LEBANESE-STYLE PICKLED TURNIPS
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
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
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
TURNIP PICKLES LEBANESE STYLE
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
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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