Think of a jar filled with crisp, tangy turnips, their color brightened by a slice of beet, sitting in your fridge, ready to add a zesty kick to your meals. That's what you get with this turnip pickle recipe. It's a simple, delicious way to preserve turnips, transforming them into a pickled delight that's both healthy and flavorful.
Whether you're new to pickling or an experienced pro, this recipe is straightforward and fun. These pickled turnips are perfect for adding a crunchy, tangy touch to sandwiches, salads, or as a side to your favorite dishes.
Why This Recipe Works
This recipe is a winner because it strikes the perfect balance between tangy and sweet, with the crisp texture of turnips shining through. The secret lies in the simple combination of vinegar, water, salt, and a touch of sugar, which works together to pickle the turnips beautifully. Adding a slice of beet not only imparts a lovely pink hue to the turnips but also adds a subtle sweetness that complements their natural flavor. It's an effortless way to make a condiment that elevates the taste of many dishes, from hearty meals to light snacks.
Moreover, this turnip pickle recipe is incredibly versatile. You can adjust the sweetness or tartness to match your preference, making it a custom addition to your pantry. It's also a great way to use up turnips when you have an abundance. These pickles are a healthy snack option, packed with vitamins and a satisfying crunch. Whether you're putting together a quick lunch, hosting a dinner, or just looking for a tasty snack, these pickled turnips provide a burst of flavor that's sure to impress. It's an easy, satisfying project with deliciously tangy results.
Ingredients
Turnips: The main ingredient, turnips are root vegetables with a slightly sweet and peppery flavor. Substitute: Daikon radish for a similar texture and taste.
Vinegar: The acidic base of the pickle brine, which preserves and flavors the turnips. White vinegar is commonly used for its clear color. Substitute: Apple cider vinegar for a milder tang.
Water: Used to dilute the vinegar, making the pickling solution less harsh.
Salt: Enhances the flavor and acts as a preservative in the pickling process. Substitute: Kosher salt or sea salt.
Sugar: Balances the acidity of the vinegar, adding a slight sweetness to the pickles. Substitute: Honey or maple syrup for a different type of sweetness.
Tips
- Cut the turnips into uniform pieces to ensure even pickling.
- Use sterilized jars to prevent bacteria growth and keep the pickles safe to eat.
- Allow the pickles to sit for at least a week before eating, so they develop their full flavor.
- Keep the pickle jar in a cool, dark place while the turnips are pickling.
- Check the seal of the jar is tight to ensure the pickles last longer.
How to Serve
Turnip pickles are a crunchy, tangy addition to many dishes. They're incredibly versatile and can add a zesty kick to both traditional and modern meals. Whether you're looking to add some extra flavor to your sandwiches, need a zippy side for your grilled meats, or want a healthy snack, turnip pickles are a fantastic choice.
- In Sandwiches: Sliced turnip pickles add crunch and tang to any sandwich, making it more flavorful and exciting.
- With Middle Eastern Dishes: Serve alongside dishes like falafel, shawarma, or grilled meats for an authentic touch and a burst of acidity.
- As a Healthy Snack: Enjoy turnip pickles straight from the jar as a low-calorie, nutritious snack that's full of flavor.
Similar Recipes
Pickled Turnips
Ingredients
- 4 medium turnips peeled and sliced
- 1 beet peeled and sliced (for color, optional)
- 2 cups water
- 1 cup white vinegar
- 2 tablespoons salt
- 3 tablespoons sugar
- 1 teaspoon whole peppercorns optional for added flavor
- 2 cloves garlic peeled (optional for added flavor)
Instructions
- In a large pot, combine water, vinegar, salt, and sugar. Bring to a boil, stirring until the salt and sugar are completely dissolved. Remove from heat and let cool slightly.
- Layer the turnip and beet slices in sterilized jars, alternating for color and flavor. Add garlic cloves and peppercorns among the layers if using.
- Pour the cooled vinegar mixture over the turnips and beets, ensuring the vegetables are completely submerged.
- Seal the jars tightly and let them cool to room temperature.
- Store the jars in a cool, dark place for at least one week before opening to allow the flavors to develop. Refrigerate after opening.
Nutrition
Notes
- Cut the turnips into uniform pieces to ensure even pickling.
- Use sterilized jars to prevent bacteria growth and keep the pickles safe to eat.
- Allow the pickles to sit for at least a week before eating, so they develop their full flavor.
- Keep the pickle jar in a cool, dark place while the turnips are pickling.
- Check the seal of the jar is tight to ensure the pickles last longer.