Make a batch of radiant pickled turnips to create a picture-perfect dish.
Turnips are a root vegetable commonly associated with beets due to their vibrant color and similar texture. However, their closest relatives are really radishes. These pickled turnips are made fresh and soaked in a homemade brine, resulting in a beautiful snack or topping for salads, rice bowls, and more. As you can see from the photos, thanks to the beets, the result is a colorful turnip stained Bougainvillea pink that is almost too picture-perfect to eat. Not only are they beautiful, delicious, and nutritious, but they require only a few simple ingredients to make. Now, tell me this isn’t a win-win dish.
Are Pickled Turnips Healthy?
Yes! They are as clean as it gets. The primary ingredients are turnips and beets, which are both nutrient-dense veggies. Turnips are high in vitamins C and K, while beets are rich in fiber, folate, and antioxidants. This recipe also incorporates fresh garlic, which may boost your immune system and reduce blood pressure. The absence of artificial preservatives also makes this a healthier option than many store-bought pickled products, which are often loaded with preservatives to maintain their shelf life. It is also an option to replace the sugar with coconut sugar or simply not include it at all. This recipe provides a tangy, crunchy addition to meals without compromising their nutritional value and rather aiding in it.
Additions for Pickling
The cool thing about this recipe is you can replace the turnips for just about any veggie and pickle. The base of the brine is really all you need. However, I suggest you choose a firm vegetable that can hold its own as it soaks. Vegetables that work well for pickling are asparagus, more colorful beets, cauliflower, carrots, fennel, ginger, onions, parsnips, peppers, radishes, rhubarb, and more.
For added flavor, You can add seasonings to your brine, like bay leaves, fennel seeds, coriander seeds, peppercorn, and red pepper flakes. And while you are at it, why not stock up? Purchase a few mason jars and have a pickling party. It’s actually a tradition in my family. Every year, my mom and her sisters purchase pounds worth of green peppers from a farm in Stockton, and the three of them go to work. They stuff countless jars for cooking, snacking, and gifting. Like I said, it doesn’t have to be with just turnips. Try this method on a few different veggies. All shapes and sizes are welcome here!
INGREDIENTS
- 1 1/2 cups water
- 1/2 cup white vinegar
- 2 tablespoons kosher salt
- 1 tablespoon granulated sugar
- 1 large garlic clove, smashed
- 1 pound turnips, peeled and cut into 1/2 inch thick batons
- 1 small beet, peeled and diced
INSTRUCTIONS
Mix
Prepare brine and dissolve solids.
Submerge
Add vegetables to the brine.
Pickle
Let sit, then refrigerate.
Devour!
FAQs & Tips
Ensure your turnips are fresh and firm. Cut them into rectangular sticks and chop the beets into a few large chunks. Place the turnip sticks and beets in the brine mix then seal your jar closed and refrigerate for as long as you wish! Since they are fermented they have an impressive shelf life. Keep on hand and use as you choose.
If you are using tap water, boil it with the salt first, then let it cool completely before adding it to the turnip and beet mixture.
Distribute the beets evenly among jars to ensure all turnips turn a uniform pink. Of course, you can aim for a polka-dot pink, but the magenta is much prettier, if you ask me!
Serving Suggestions
And just like that, you have Middle Eastern pink, pickled turnips. These turnips can be added to sandwiches or salads for additional flavor and color. Use them to create a Mediterranean board with sliced cucumbers, torn pita pieces, and mini tomatoes surrounding dips of all sorts, like homemade hummus, creamy Tzatziki, and eggplant Baba ghanoush. They are a colorful delight and stunning garnish for rice bowls of all kinds. Take a look at this Poke Bowl or pair it with a chicken shawarma dish. I hope you enjoy these pretty pink turnips. If you are like me, you will be snapping away. The phone eats first in my home. Snap a pic and let us know what you think. How did you use yours? I would be interested to see!
Pickled Turnips
Ingredients
- 1 1/2 cups water
- 1/2 cup white vinegar
- 2 tablespoons kosher salt
- 1 tablespoon granulated sugar
- 1 large garlic clove smashed
- 1 pound turnips peeled and cut into 1/2 inch thick batons
- 1 small beet peeled and diced
Instructions
-
Combine water, vinegar, salt, and sugar in a large jar. Stir until the salt and sugar are dissolved.
-
Add the smashed garlic, turnips, and beets to the jar. Ensure the vegetables are fully submerged.
-
Seal the jar and let it sit at room temperature in a cool, dark place for 5 days. After 5 days, refrigerate and use within one month.
Nutrition
The post Pickled Turnips appeared first on Food Faith Fitness.
