Tuesday, January 15, 2013

Pickled Turnips

I love the pickled turnips that come with the hummus platter or on certain "sandwiches" at Middle Eastern restaurants.  I didn't have plans for the turnips in the fridge so I pickled them.  I even had a few tiny beets from our garden to stain the turnips their signature pickled pink color.
The pickled turnips made an interesting and colorful addition to my usual veggie tray.  They were very popular too, I was constantly refilling them.  I know a few ladies that will be very happy that I finally posted this recipe.
Raw veggies and hummus are a favorite for snacking, but I think a lot of us get stuck in the pepper, carrot, pea pod rut.  Add some pizazz to the mix with pickled turnips!
Like most pickles vegetables, these turnips are much easier to make than you think. 
Pickled Turnips
From David Lebovitz 

3 cups water, separated
1/3 cup (70 g) coarse white salt, such as kosher salt or sea salt
1 bay leaf
1 cup white vinegar (distilled)
2 lbs turnips, peeled
1 small beet, or a few slices from a regular-size beet, peeled
3 cloves garlic, peeled and thinly sliced

In a saucepan, heat one cup of water. Add the salt and bay leaf, stirring until the salt is dissolved.

Remove from heat and let cool to room temperature. Once cool, add the vinegar and the rest of the water.

Cut the turnips and beet into batons, about the size of French fries. Put the turnips, beets, and garlic slices into a large, clean jar or bowl, then pour the salted brine over them in the jar, including the bay leaf.

Cover and let sit at room temperature, in a relatively cool place, for one week. Once done, they can be refrigerated until ready to serve.  They'll keep well in the fridge for about six weeks.

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  1. SO Yummy. My mom and I made pickled turnips for a dinner party we had and then I ate all of the turnips before the party :( Worth it.

  2. I fully admit to being one of the very happy ladies - thanks for posting!

  3. I am drooling just thinking about these. Just a friendly reminder that my birthday is August 7 and I do accept pickled turnips as presents.

  4. As an official spokesman for all people on diets, I completely approve of this recipe and shall make it myself.

    Thanks so much for posting!

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  6. Pickled turnips are a classic condiment and snack in Middle Eastern and North African cuisines. They are made by marinating turnips in a brine of vinegar, salt, sugar, and spices. The turnips are then left to sit for several days before being served as a side dish or condiment. Pickled turnips can also be used in salads, sandwiches, and other dishes. Pickled turnips are a great way to add a bit of extra spice and flavor to a meal, and they can also be a great way to preserve turnips over a longer period of time.

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  10. Pickled turnips are a traditional side dish that can be found in many cuisines around the world. The process of pickling involves soaking the turnips in a mixture of vinegar, salt, and spices. This gives them a tangy flavor that is often enjoyed with meals. Pickling is a great way to preserve turnips and keep them fresh for longer periods of time. Pickled turnips can be served as part of a meal, as a snack, or even used in salads and sandwiches. They are also a great way to add flavor to dishes such as stir-fries and stews. Pickled turnips are not only delicious but also nutritious, as they contain important vitamins and minerals such as calcium and potassium.

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  12. Pickled turnips are a popular Middle Eastern and Mediterranean condiment made by fermenting sliced or whole turnips in a brine solution. They are commonly served as a side dish or used as a topping in various dishes.

    Here's a simple recipe for making pickled turnips:


    2 large turnips
    2 cups water
    1 cup vinegar (white or apple cider)
    2 tablespoons salt
    2 cloves of garlic (optional)
    1 beetroot (optional, for color)

    Peel the turnips and slice them into thin rounds or sticks. If you prefer, you can also keep them whole.
    In a saucepan, bring the water, vinegar, and salt to a boil, stirring until the salt dissolves. Remove from heat and let the brine cool.
    If using garlic, peel the cloves and cut them into halves.
    Sterilize a glass jar by washing it thoroughly and placing it in boiling water for a few minutes. Allow it to air dry.
    Layer the turnip slices, garlic, and beetroot (if using) in the jar, alternating between them.
    Pour the cooled brine over the turnips, ensuring they are fully submerged. Leave some headspace at the top of the jar.
    Close the jar tightly and let it sit at room temperature for 3 to 5 days to allow fermentation to occur. During this time, the turnips will pickle and develop their characteristic tangy flavor.
    After the desired fermentation period, move the jar to the refrigerator to slow down the fermentation process and keep the pickled turnips fresh.
    The pickled turnips will be ready to eat within a week, but their flavor will continue to develop over time. They can be stored in the refrigerator for several months.
    Pickled turnips are commonly enjoyed in sandwiches, falafel wraps, salads, and mezze platters. Their vibrant pink color and tangy flavor add a delicious and unique touch to various dishes.

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