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Pickled Turnips

Pickled Turnips
This Recipe Is:

WebMD Recipe from EatingWell.com

Pickled turnips are a popular Middle Eastern mezes. Adding a beet slice to each jar turns the turnips pink; you can omit this step if you like.

Ingredients
Prep: 30 minutes | Total Time: 30 minutes
  • 2 1/2 pounds
    turnips, peeled and cut into 1/4- to 1/2-inch-thick wedges or sticks (about 8 cups)
  • 6 slices
    peeled beet
  • 3-6 whole large cloves
    garlic, sliced
  • 3 cups
    distilled white vinegar, or cider vinegar
  • 3 cups
    water
  • 2 tablespoons plus 2 teaspoons
    sea salt
  • 2 tablespoons
    sugar
Instructions
  1. Divide turnips among 6 pint-size (2-cup) canning jars or similar-size tempered-glass or heatproof-plastic containers with lids. Add 1 beet slice to each jar (this dyes the pickles pink) and divide the garlic slices among the jars.
  2. Combine vinegar, 3 cups water, salt and sugar in a large saucepan. Bring to a boil and stir until the salt and sugar dissolve. Boil for 2 minutes. Remove from the heat.
  3. Carefully fill jars (or containers) with brine to within 1/2 inch of the rim, covering the turnips completely. (Discard any leftover brine.)
  4. Place the lids on the jars (or containers). Refrigerate for at least 1 week before serving. Store in the refrigerator for up to 1 month.

 

Nutritional Information

Makes: 6 pint jars (about 12 cups)
  • Calories9
  • Fat0 g
    • Saturated fat0 g
  • Cholesterol0 mg
  • Carbohydrates1 g
    • Dietary fiber0 g
  • Protein0 g
  • Sodium100 mg
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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