Pickled Turnips recipe

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Ingredients

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

Nutrition Info

16.3 calories
carbohydrate: 3.6 g
cholesterol: : -
fat: 0.1 g
fiber: 0.8 g
protein: 0.5 g
saturatedFat: : -
servingSize: -
sodium: 249.1 mg
sugar: 2.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Divide turnips, beet, and garlic between two 16-ounce Mason jars.

  2. 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.

Recipe Yield

2 16-ounce Mason jars

Recipe Note

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.

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