Pickled TurnipsPosted: October 25, 2010
I used to buy pickled turnips at a Middle Eastern market and deli in Fredericksburg, VA. Unfortunately, the owners sold the market to some other people and it is now a Latin market….no more pickled turnips. Luckily, I found this simple recipe and now make pickled turnips at home. And honestly, I think these may taste better than the ones from the Middle Eastern market.
The only changes I made with the recipe was that I used kosher salt instead of pickling salt, I cut the turnips and beet into slices and then into wedges, and i added a dried Thai dragon chile (or two) to each jar along with the turnips and beets. They turned out fantastic and their color is absolutely beautiful! The recipe makes about 3 full pint jars.
My 3 year old LOVES the pickled turnips. He will eat an entire jar by himself if you let him. Pickled turnips are tasty on their own (and part of a mezze platter), but are also good with falafel and Pad Thai.
2 cups water
1/4 cup pickling salt (I used kosher salt)
1 cup white vinegar
2 pounds white turnips
3 cloves garlic
Peel turnips. Cut small turnips into sixths; larger turnips can be cut thick strips (about the size of a large French fry). Peel beet and cut into thick strips. Peel garlic cloves and cut each one into quarters. Layer turnips in a large sterilized glass jar, interspersing them with the beet strips and garlic. Bring water, vinegar, and salt to a boil, stirring to make sure all the salt is dissolved. Carefully pour the pickling solution over the turnips. Make sure no large air bubbles remain. Put the lids on the jars. Store pickles in a cool place for at least one week. Refrigerate them after the first week. If you are uncomfortable leaving the turnips at room temperature for the first week, you can store them in the fridge. The turnips will turn a bright purplish pink. So pretty. Refrigerate after opening.