TURNIPS PICKLED RECIPES
PICKLED TURNIPS RECIPE | EATINGWELL
Pickled turnips are a popular Middle Eastern mezes. Adding a beet slice to each jar turns the turnips pink; you can omit this step if you like.
Provided by EatingWell Test Kitchen
Categories Healthy Potluck Side Dish Recipes
Total Time 30 minutes
Number Of Ingredients 7
Steps:
- Divide turnips among 6 pint-size (2-cup) canning jars or similar-size tempered-glass or heatproof-plastic containers with lids. Add 1 beet slice to each jar (this dyes the pickles pink) and divide the garlic slices among the jars.
- Combine vinegar, 3 cups water, salt and sugar in a large saucepan. Bring to a boil and stir until the salt and sugar dissolve. Boil for 2 minutes. Remove from the heat.
- Carefully fill jars (or containers) with brine to within 1/2 inch of the rim, covering the turnips completely. (Discard any leftover brine.)
- Place the lids on the jars (or containers). Refrigerate for at least 1 week before serving. Store in the refrigerator for up to 1 month.
Nutrition Facts : Calories 9 calories, CarbohydrateContent 1 g, SodiumContent 100 mg
QUICK PICKLED TURNIPS RECIPE | EATINGWELL
Perk up your cheese plate or crudités platter with these crunchy, zesty pickled turnips or try them on a sandwich instead of cucumber pickles.
Provided by EatingWell Test Kitchen
Categories Diabetic Christmas Side Dish Recipes
Total Time 40 minutes
Number Of Ingredients 9
Steps:
- Layer turnips, onion and garlic in a quart jar (or similar 4-cup container) with a lid.
- Whisk vinegar, hot water, sugar, peppercorns, salt and crushed red pepper (if using) in a medium bowl until the sugar is mostly dissolved. Pour the mixture over the vegetables. Put the lid on and gently shake a few times to distribute the flavorings. Refrigerate for at least 30 minutes for the flavors to develop.
Nutrition Facts : Calories 12.4 calories, CarbohydrateContent 2.9 g, FiberContent 0.7 g, ProteinContent 0.4 g, SodiumContent 52.2 mg, SugarContent 1.7 g
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