Pink Pickled Turnips Recipes

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PINK PICKLED TURNIPS



Pink Pickled Turnips image

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

1 small red beet, trimmed, peeled, quartered
1 red chile (such as Fresno),halved lengthwise (optional)
1 pound small turnips, trimmed, peeled, quartered
1/2 cup red wine vinegar
2 tablespoons kosher salt
1 teaspoon sugar

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



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

MIDDLE EASTERN PICKLED TURNIPS (PINK PICKLES!)



Middle Eastern Pickled Turnips (Pink Pickles!) image

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

3 cups distilled water, (see note if you want to use tap water)
¼ cup kosher salt, (do not use table salt)
1 cup distilled white vinegar
2 large turnips, (about 2 pounds, peeled and cut into ½-inch-thick batons)
1 small beet, (peeled and cut into 1/2 -inch-thick batons)
Dried red chile peppers or red pepper flakes, (optional, to your liking)

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



Pickled Turnips image

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

1 ½ cups hot water
½ cup white vinegar
2 tablespoons kosher salt
1 tablespoon sugar
1 large garlic clove (smashed)
2 bay leaves
1 pound turnips (peeled and cut into ½ inch thick batons (about 3 small ones))
1 small beet (diced)

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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