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Pickled Turnips: July 10th Week 2

Updated: Aug 1, 2019

Prep Time: 15 mins   Total Time: 15 mins   Serves: Yields 1-32 oz jar 



Pickled Turnips get their gorgeous hue from hanging out with a handful of sliced beets for a week. They’re incredibly easy to make and they add the perfect vinegary, slightly spicy (from the garlic) bite for your favorite Middle Eastern meals. Great accompaniment with falafel, gyro, roast chicken or kebabs.


Ingredients:   Resource from dinnerthendessert.com


3 cups water

1/3 cup Kosher salt

2 bay leaves

1 cup white vinegar

2 pounds turnips, peeled and cut into 1/2-inch-thick batons

1 small beet, cut into 1/2-inch-thick batons

2 cloves garlic, roughly chopped


Preparation:

In a medium sized pot, add the water, Kosher salt and bay leaves.

Heat on medium heat, stirring until salt is completely dissolved, 3-5 minutes.

Let cool completely then add the vinegar.

In a large container with a tight-fitting lid, add your turnips and beets.

Add the garlic (this can be a very rough chop, you don't eat the garlic, it is only for seasoning, so it doesn't need to look pretty).

Let sit on counter for 5 days.

Before serving, they are best refrigerated.

The pickles are usually good for about a month.

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