Middle Eastern Pickled Turnips Pink Pickles Recipes

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MIDDLE EASTERN PICKLED TURNIPS



Middle Eastern Pickled Turnips image

Pickled Turnips are the pickle of the Middle East, vinegary, a bit of heat. They're the perfect side to your favorite gyro, falafel, roast chicken or kebab.

Provided by Sabrina Snyder

Categories     Side Dish

Time 15m

Number Of Ingredients 7

3 cups water
1/3 cup Kosher salt
2 bay leaves
1 cup white vinegar
2 pounds turnips (, peeled and cut into 1/2 inch thick batons)
1 small beet (, cut into 1/2 inch thick batons)
2 cloves garlic (, roughly chopped)

Steps:

  • In a medium sized pot, add the water, Kosher salt and bay leaves.
  • Heat on medium heat, stirring until salt is completely dissolved, 3-5 minutes.
  • Let cool completely then add the vinegar.
  • In a large container with a tight fitting lid, add your turnips and beets.
  • Add the garlic (this can be a very rough chop, you don't eat the garlic, it is only for seasoning so it doesn't need to look pretty).
  • Pour the liquid into the container.
  • Let sit for 5 days.
  • Before serving, they are best refrigerated.
  • The pickles are usually good for about a month (they normally last about a week in our house because I eat them with everything!).

Nutrition Facts : Calories 21 kcal, Carbohydrate 4 g, Sodium 2402 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving

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

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