Pickled Turnips
Brighten up your meals with the irresistible crunch and tang of homemade Pickled Turnips! This Middle Eastern-inspired recipe transforms humble turnips into a vibrant, flavor-packed delight, thanks to a simple brine of white vinegar, garlic, and a hint of sweetness. Add a small piece of beetroot to infuse the turnips with a stunning pink hue, making them as visually appealing as they are delicious. Ready in just 15 minutes of prep and fermented to tangy perfection in a few days, these pickled turnips are the ideal side dish, sandwich topping, or zesty snack. Easy to make and long-lasting, they’re a must-try for lovers of bold, fermented flavors!
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Recipe Information
Ingredients
- 500 grams Turnips
- 1 small piece Beetroot (optional, for color)
- 500 milliliters Water
- 250 milliliters White vinegar
- 2 tablespoons Salt
- 1 teaspoon Sugar
- 2 whole Garlic cloves
- 1 whole Bay leaf
Instructions
Peel the turnips and cut them into batons or wedges about 1 cm thick.
If using beetroot for color, peel and cut it into similar-sized pieces as the turnips.
In a medium saucepan, combine the water, white vinegar, salt, and sugar. Stir until the salt and sugar dissolve completely.
Peel the garlic cloves and add them to the brine along with the bay leaf. Set aside to cool to room temperature.
In a clean glass jar (or jars), layer the turnips and beet pieces alternately. This will give the turnips a vibrant pink color as they pickle.
Pour the cooled brine into the jar(s) until the vegetables are completely submerged. Leave a small amount of space at the top to allow for expansion.
Seal the jar(s) tightly and leave at room temperature for 3-5 days to ferment slightly and develop flavor.
Taste the turnips after 3 days. Once they reach your desired level of tanginess, move the jar(s) to the refrigerator to stop further fermentation.
Serve cold as a side dish, in sandwiches, or as a tangy addition to meals. The turnips will keep in the refrigerator for up to 1 month.
Nutrition Facts
Calories |
233 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 0.7 g | 1% | |
| Saturated Fat | 0.1 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 14555 mg | 633% | |
| Total Carbohydrate | 43.7 g | 16% | |
| Dietary Fiber | 10.8 g | 39% | |
| Total Sugars | 26.4 g | ||
| Protein | 5.8 g | 12% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 219 mg | 17% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 1330 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
