Yum      

Thread Rating:
  • 0 Vote(s) - 0 Average
  • 1
  • 2
  • 3
  • 4
  • 5
Pickled Turnips ~ Syria & Lebanon
#1
Syria Lebanon

These are bright pink in color and have a unique bold taste. I make a batch of these every couple of years when the turnip harvest in the supermarkets look good.

They are so easy to make and give any dish a festive color on the plate.


Turnip Pickles
Lift

*this recipe makes about 6 quarts - adjust accordingly if you need less. They keep very well in a cool dark place.

Ingredients:

4 medium sized beets (for color)
10 -12 lbs (6 quarts) of small white turnips, peeled and cut into quarters
garlic cloves, peeled (a lot!)
coarse pickling salt (Kosher salt will be fine)
10 cups water
4 cups white vinegar

Boil the beets until tender then peel and cut into quarters.
Divide the turnips evenly between the six sterilized quart jars. Add 1 beet quarter, 1 garlic clove, and 1 teaspoon of coarse salt to each jar.

Combine the water and the vinegar and bring to aboil, then lower the heat and simmer for 5 minutes.

Place a towel under the jars, then pour enough hot vinegar solution to cover the contents. Seal the jars IMMEDIATELY and allow to cool.

Store in a cool dry place.
The pickles will be ready in 2 - 3 weeks.

Note: This measured quantity of vinegar and water, with the coarse salt added to each jar is suitable for pickling many other vegetables. Some examples:
cauliflower florets
carrots
small peppers
green tomatoes
gherkin-sized cucumbers
okra and more.


[attachment=22] [attachment=23]


Attached Files Thumbnail(s)
   

.jpg   pickled turnips.jpg (Size: 17.6 KB / Downloads: 5)
[Image: PancakeBunny.jpg] I have no idea what you're talking about so here's a bunny with a pancake on it's head
Reply


Forum Jump:


Users browsing this thread: 2 Guest(s)