Pickled Turnips Recipe
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Total Time: 15 minutes this is a
very easy recipe for Pickled Turnips which are a staple at most every Middle Eastern
dinner table. They are eaten with Falafel
and Shawarma Sandwiches. Pickled Turnips are also eaten as a condiment alongside
of many meals.
Ingredients
- 6 large sized Turnips
- 3 medium sized Beets
- 4 cups distilled white vinegar
- 4 cups tap water
- 9 tsp salt
- 6 cloves garlic sliced thin
Directions
Wash the Turnips and the Beets then
slice and cut like you would with French fries (see my pictures posted). Mix
the salt, distilled white vinegar and water in a glass bowl. You can use any
kind of jar to pickle the turnips but if you want to store them for a long
period like several months I would suggest you sterilize the jar lids before sealing
the jars. Fill about a quarter of the jar first with Beets then fill the
remainder of the jar with the sliced Turnips and then followed by two sliced garlic
cloves to the top of the Turnips. Finally add the liquid mixture. Repeat this until all the jars are filled.
Seal the jars with the lids and give the jars a shake until you see the liquid become
pink. The Pickled Turnips will become a
dark red color and ready to eat and enjoy within 1 to 2 weeks. The Pickled Turnips will stay fresh and
crunchy best if stored in the fridge and last for up to 2 months.
