|Rating: 5.0 out of 5.0||Serves: 6||Difficulty: SO Easy!||Approx. cost: $20|
|Prep time: 10-15 min.||Cook time: Meat/Poultry 15 min.||Additional time: none||Total time: 30 min|
The pretty pink root vegetable is the pickled turnip! The turnip itself grows white with a light hue of purple surrounding the outside of the plant but transforms to a perfect pink when pickled in a jar.
Pickling has been around as early as the Neolithic period around 7000 BC. It is a preservation method where the original product undergoes anaerobic fermentation. Pickling takes some tact and finesse but is worth the while and the wait when it comes to pickled turnips.
Interesting Facts about Turnips
Don’t let the word “turnip” turn you off! This amazing veggie is not only very healthy for you but it also adds flavor to almost any dish and can even be served as a dessert. The sweet and zesty root is best when pickled!
The best recipe to use pickled turnips is when added to the Gyro Sandwich!
Recipe for Pickling Turnips
- 1 small red beet, peeled, trimmed, and quartered
- 1 red Chile, cut into half lengthwise (optional)
- 1 pound small turnips, peeled, trimmed, and quartered
- ½ cup red wine vinegar
- 2 tablespoons kosher or sea salt
- 1 teaspoon sugar2½ pounds turnips, peeled and cut into ¼- to ½-inch-thick wedges or sticks (about 8 cups)
- 3-6 whole large cloves garlic, sliced
- 2 cups cider vinegar or distilled white vinegar
- 3 cups water
- 2 tablespoons sugar
*Adding a beet slice to each jar turns the turnips pink; you can omit this step if you like*
- Divide the turnips in 6 2-cup canning jars or plastic containers that are heatproof and have lids. In each container, add a beet slice and equal amounts of garlic. The beet dyes the pickle pink.
- In a large saucepan, mix 3 cups water, vinegar, sugar and salt. Bring to a boil. Stir until the sugar and salt dissolve. Time for 2 minutes of boiling. Remove from the heat.
- Fill your containers to within ½ inch of the rim, completely covering the turnips. (Throw away any remaining brine.)
- Place the lids on the containers. Refrigerate for at least one week before you serve it. Refrigerate for up to 1 month. TIP – Refrigerate with a lid for up to 1 month.
Equipment required – Six 2-cup canning jars or plastic containers that are heatproof and have lids.