Pickled Turnips
Pickled turnips are a staple in the Palestinian pantry. Other than their beautiful natural color which comes from beets, they are so easy to make and they bring so much flavor to many dishes.
- Prep time
- 15 min
- Cook time
- 11 min
- Yield
- 16 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 5 medium size turnips
- 1-2 medium size beet
- 3-4 cups tap water
- 3-4 tablespoons sea salt.
- 3 tablespoons white vinegar (1 tablespoon per jar)
- 3 teaspoons granulated sugar (1 teaspoon per jar)
Instructions
- 1
Wash turnips then with a knife cut stems and peel skin (you can use a peeler).
- 2
Slice each turnip into the size of your pinky finger or larger per preference.
- 3
Place sliced turnips in a large bowl, and sprinkle 1-2 tablespoons of salt.
- 4
Mix well and let them sit for 2-4 hours.
- 5
Meanwhile, prepare beets, peel the skin, and slice to a similar size of turnips or larger.
- 6
Wash turnips from salt and rinse.
- 7
Place sliced turnips into a clean wide mouth jar, in between add slices of beets.
- 8
Prepare the brine, dissolve 1 tablespoon of sea salt into 1.5 cups of water, and stir well.
- 9
Pour in the brine over the sliced turnips in a jar making sure they are fully submerged.
- 10
On top of the brine of each jar add 1 tablespoon of white vinegar and 1 teaspoon of granulated sugar.
- 11
Seal the jar tightly with a lid and shake well so the brine is integrated well with the sugar and the vinegar.
- 12
Let it sit at room temperature for 3-5 days.