PINK PICKLED TURNIPS
Provided by Anissa Helou
Categories Side Beet Turnip Bon Appétit Fat Free Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 1 quart
Number Of Ingredients 6
Steps:
- Combine beet, chile (if using), and turnips in a 1-quart heatproof jar or container.
- Bring vinegar, salt, sugar, and 1 1/2 cups water to a boil in a medium saucepan, stirring occasionally to dissolve sugar.
- Pour pickling liquid over turnip mixture and let cool. Cover and chill at least 1 week before using.
- Do ahead: Turnip mixture can be pickled 4 weeks ahead. Keep chilled.
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
MIDDLE EASTERN PICKLED TURNIPS (PINK PICKLES!)
Easy Middle Eastern pickled turnips and beets take just 10 minutes to prepare thanks to the no-boil brine! Perfectly tangy, slightly sour, and so crunchy, you'll love eating these pink pickles with pretty much any Middle Eastern meal! I love them for brunch with some boiled eggs and labneh, chopped and sprinkled onto salads, and stuffed into pita sandwiches with falafel or shawarma.
Provided by Suzy Karadsheh
Categories Condiment
Time 10m
Number Of Ingredients 6
Steps:
- Make the brine. In a large measuring cup or a bowl with a pour spout, combine the distilled water and kosher salt. Stir until the salt has fully dissolved, then stir in the vinegar.
- In a large mason jar with a lid, arrange the turnips and beets (use two jars if you need to, making sure each jar has some beets for color). Add the chile peppers (or red pepper flakes), if using.
- Pour the brine into the jar/s, making sure the liquid covers the turnips all the way to the top.
- Cover the jar tightly and refrigerate for 5 days before using.
Nutrition Facts : Calories 20.9 kcal, Carbohydrate 4.1 g, Protein 0.6 g, Fat 0.1 g, SaturatedFat 0.1 g, Sodium 1812.9 mg, Fiber 1.2 g, Sugar 2.5 g, UnsaturatedFat 0.2 g, ServingSize 1 serving
PICKLED TURNIPS
These pink pickled turnips are a Lebanese staple! If you're a fan of Middle Eastern food & acidic accompaniments you need pickled turnips in your fridge!
Provided by Yumna Jawad
Categories Condiments Side Dish
Time P5DT10m
Number Of Ingredients 8
Steps:
- In a wide-mouthed 32 ounce glass mason jar (this is what I have), place the hot water, vinegar, salt, sugar, garlic and bay leaves. Stir continuously until the salt and sugar dissolve.
- Add the turnips and beets in the jar, making sure they are submerged in the vinegar mixture. Allow to cool.
- When cool, seal the glass jar tightly and allow to sit for 5 days at room temperature in a cool dark place. Refrigerate afterwards and use within one month.
Nutrition Facts : Calories 29 kcal, Carbohydrate 6 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 1792 mg, Fiber 1 g, Sugar 4 g, UnsaturatedFat 2 g, ServingSize 1 serving
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