Pickled Carrots Turnips And Peppers Recipes
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
PICKLED JALAPENOS AND CARROTS
When we lived in California, I loved pickled carrots when enjoying anything Mexican...these are so good!!!!
Provided by jcjeffers
Categories Side Dish Vegetables Carrots
Time 1h20m
Yield 12
Number Of Ingredients 5
Steps:
- Bring the vinegar and sugar to a boil in a saucepan over high heat. Cook and stir until the sugar has dissolved, then stir in the jalapeno peppers, carrots, and onion. Remove from the heat and let stand for 1 hour. Cool to room temperature before serving.
Nutrition Facts : Calories 30.4 calories, Carbohydrate 7.2 g, Fat 0.1 g, Fiber 1 g, Protein 0.4 g, Sodium 14.3 mg, Sugar 5.7 g
PICKLED CARROTS, TURNIPS, AND PEPPERS
Categories Ginger Side Vinegar Bell Pepper Carrot Turnip Gourmet Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 5 cups
Number Of Ingredients 15
Steps:
- In a saucepan bring the vinegars and the water to a boil with the sugar, the gingerroot, the garlic, the dill seeds, the celery seeds, the salt, the mustard, and the peppercorns and simmer the mixture, stirring occasionally, for 3 minutes, or until the sugar is dissolved. Put the carrots, the turnips, and the bell peppers in a heatproof container, pour the vinegar mixture over them, covering them completely, and chill the vegetables, covered, overnight. The vegetables keep, covered and chilled, for 1 week.
CAULIFLOWER, TURNIP AND CARROT PICKLE RECIPE
Make and share this Cauliflower, Turnip and Carrot Pickle Recipe recipe from Food.com.
Provided by indraniparui
Categories Asian
Time 30m
Yield 1 jar
Number Of Ingredients 8
Steps:
- Clean and cut vegetables into big pieces and boil for 5 minutes.
- Put in a basket to drain well and then dry with a clean cloth.
- Mix ground mustard seeds, turmeric, Red chili pepper , salt and oil together into the boiled vegetables.
- Put in a clean jar and keep it in the sun for 4 days, shaking the pickle once or twice daily.
- Serve after 6 days.
- This pickle can be kept for 15 days.
Nutrition Facts : Calories 2508.2, Fat 226.4, SaturatedFat 33.3, Sodium 833.2, Carbohydrate 116.9, Fiber 39.4, Sugar 55.5, Protein 24.4
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