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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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Recipe Summary test

prep:
10 mins
cook:
7 mins
additional:
1 week
total:
1 week
Servings:
8
Yield:
2 16-ounce Mason jars
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Divide turnips, beet, and garlic between two 16-ounce Mason jars.

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  • 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

16 calories; protein 0.5g; carbohydrates 3.6g; fat 0.1g; sodium 249.1mg. Full Nutrition
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