Pickled turnips are famous for their tangy taste and crispy texture, pairing deliciously with Middle Eastern foods like falafel. They are also nutritious, versatile, and easy to make!
To make pickled turnips, wash, peel, and chop fresh turnips and beetroots into ¼ inch strips. Next, prepare pickling brine by heating water, kosher salt, and bay leaves in a saucepan. After marinating the turnips, beetroots, and chopped garlic in pickling brine for five days, you can store the pickled turnips in the refrigerator for two months.
Preparing to Pickle Turnips
How to Pick Fresh Turnips
If you want to make delicious pickled turnips, you need to use fresh turnips. Follow these quick tips to pick the best turnips:
Tip #1: Choose small turnips for a sweeter flavor and crispier texture.
Tip #2: Gauge the weight of the turnips – a good turnip will feel heavy for its size.
Tip #3: Ensure that the turnips are firm and free of nicks.
Tip #4: If the turnips have their leaves attached, ensure they are bright green and fresh.
Supplies You Need
Turnips
We use two pounds of fresh turnips in this recipe, but you can adjust the yield to your preference. To prepare turnips for pickling, chop off their leafy tops and wash them in water with a vegetable scrubber until clean. Next, peel and chop them into ¼ inch strips.
Beetroot
While optional, beetroot will give the pickled turnips a vibrant pink color. We use one medium-sized beetroot peeled and cut into ¼ inch stirps in this recipe.
Pickling Jars
You need wide-mouth pickling jars to store the pickled turnips in the fridge. This recipe yields about 4 pints of pickled turnips, requiring four pint-sized mason jars.
Pickling Brine
Pickling brine gives the turnips more saltiness and acidity. You can use any recipe, but we make a simple brine with water, vinegar, salt, and bay leaves for a classic pickle flavor.
How to Make Pickled Turnips
1. Make the Pickling Brine
Add 3 cups of water, ⅓ cup of kosher salt, and a few bay leaves to a saucepan. Heat the brine over medium heat and stir occasionally. After the salt dissolves, let the brine cool and add a cup of distilled white vinegar.
2. Pickle the Turnips
Add the turnips, beetroot, and a clove of chopped garlic to each jar. Next, pour the pickling brine into the jars until the turnips and beets are entirely covered. Close the lids tightly and let the turnips marinate for five days.
As the turnips pickle, the beets will gradually stain the turnips pink. After the days pass, the pickled turnips should taste vinegary and peppery.
3. Store the Pickled Turnips
After pickling the turnips, you need to store them properly to maintain their flavor and texture. Seal the jars tightly to prevent the turnips from drying, then place them in the refrigerator for up to 2 months.
After eating some, ensure the brine immerses the turnips and beets before returning to the fridge. If you notice mold, bad smell, cracks, or white foam in the jars, throw them out because they have spoiled.
How to Use Pickled Turnips
Pickled turnips are convenient for adding a tangy twist to any dish. After wrapping falafels in pita bread, add pickled turnips for a sweet, acidic flavor. If you also throw in some lettuce and hummus, your falafel sandwiches will taste exceptional!
Alternatively, top your favorite ramen recipe with pickled turnips for a deliciously sour and crunchy addition.
Frequently Asked Questions
Is Pickled Turnip Good For You?
Pickled turnips are rich in fiber and vitamins, making you feel healthy and well-fed with low calories. They are also a great source of probiotics, maintaining gut bacteria and reducing inflammation.
How Long Do Pickled Turnips Last in the Fridge?
Pickled turnips last up to eight weeks in the fridge before spoiling. They taste intense initially but will settle after a few days of pickling. It is best to consume them within a few weeks as they will gradually lose their tangy flavor and crispy texture.
What Do Pickled Turnips Taste Like?
Pickled turnips taste vinegary, slightly sweet, and mildly spicy. They are as pungent as radishes and pair well with almost any dish. Still, their flavor largely depends on the pickling brine recipe used.
Conclusion
Pickled turnips can quickly add a tangy taste and crunchy texture to your meals. With a few ingredients, you can pickle turnips at home and enjoy them for weeks to come.
If you enjoyed pickling turnips, you could learn how to pickle cucumbers!
Pickled Turnips
Equipment
Ingredients
- 2 lbs turnips washed, peeled, and cut into 1/4 inch batons
- 1 beetroot washed, peeled, and cut into 1/4 inch batons
- 3 cups water
- 1 cup distilled white vinegar
- 1/3 cup kosher salt
- 4 cloves garlic roughly chopped
- bay leaves
Instructions
- Add the water, kosher salt, and bay leaves into a saucepan. Heat the brine over a medium flame and occasionally stir to help the salt dissolve.
- After the salt dissolves, let the brine cool before adding distilled white vinegar.
- Add the turnips, beetroots, and garlic to the pickling jars. Then, pour in enough pickling brine to cover the turnips and beets.
- Tightly close the jar lids and let the turnips pickle for at least 5 days. Over time, the beets will stain the turnips pink.
Nutrition
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