Turnip Pickles Recipe
Jay
Tangy , and perfectly crunchy , this Turnip Pickles Recipe is made with turnips and beets. Believe me, once you try them, you’ll ask to eat these pink pickled turnips every time!
Prep Time 15 minutes mins
Cook Time 5 minutes mins
Resting Time 5 days d
Total Time 5 days d 20 minutes mins
Course Side Dish
Cuisine Middle Eastern
Servings 8 Servings
Calories 27 kcal
3 cups Purified Water 1 cup white vinegar 2 tablespoons Kosher salt sea salt or canning salt 1 lb. turnips (about two large turnips) peeled, washed, and cut into ½ inch thickness 1 small beet peeled, washed, and cut into ½ inch thickness 1 teaspoon black peppercorns optional ½ teaspoon red chili flakes optional
Peel, wash, and cut beets and turnips into ½ inch thickness, about the size of French fries.
Heat water, vinegar, and salt in a saucepan on medium heat for about 4-5 minutes. Stir until salt is dissolved.
Place beets and turnips into a large jar with a tight fitting. Add peppercorns and chili flakes on top (optional).
Pour the liquid into the container and ensure that the turnips and beets are submerged. Close the jar very tightly.
Let it cool, and then store the jar in the refrigerator for about five days.
Pickled turnips will be ready within five days. You can store them in the refrigerator for up to six weeks.
Serving: 1 serving Calories: 27 kcal Carbohydrates: 5 g Protein: 1 g Fat: 1 g Saturated Fat: 1 g Polyunsaturated Fat: 1 g Monounsaturated Fat: 1 g Sodium: 1485 mg Potassium: 149 mg Fiber: 1 g Sugar: 3 g Vitamin A: 43 IU Vitamin C: 12 mg Calcium: 27 mg Iron: 1 mg