Best 3 Pickled Baby Turnips Recipes
Are you a fan of pickled vegetables? Have you ever had pickled baby turnips? If not, you're in for a treat. Pickled baby turnips are a delicious and easy-to-make snack or side dish that can be enjoyed all year round. With their sweet and sour flavor, they're the perfect way to add a little zest to your next meal. In this article, we'll provide you with a guide to finding the best recipe for pickled baby turnips. We'll discuss the different types of turnips available, the ingredients you'll need, and the steps involved in making this tasty treat. So, grab a jar and get ready to learn how to make pickled baby turnips!
Here are our top 3 tried and tested recipes!
PICKLED BABY TURNIPS
I didn't know how delicious these would be until I came back from a trip 10 days after pickling some gorgeous baby red turnips. Initially they tasted sort of blah, but after 10 days they were infused with the pickling brine, which contrasted beautifully with their innate pungent, almost piquant turnip flavor. Cut them into thin wedges, about 1/4 inch thick at the widest point.
Provided by Martha Rose Shulman
Categories project, appetizer
Time 5m
Number Of Ingredients 6
Steps:
- Place the turnips in a bowl or jar.
- In a large bowl, combine the rice wine vinegar, sherry vinegar and sugar. Bring the water to a boil, remove from the heat and add to the vinegar and sugar mixture. Stir until the sugar is dissolved. Add the salt and stir well. Pour over the turnips, cover and refrigerate for at least 2 days before eating and for up to 2 weeks. Shake the jar from time to time or, if you use a bowl, place a saucer on top of the turnips to keep them submerged. Remove from the brine with a slotted spoon to serve.
Nutrition Facts : @context http, Calories 122, UnsaturatedFat 0 grams, Carbohydrate 28 grams, Fat 0 grams, Fiber 1 gram, Protein 0 grams, SaturatedFat 0 grams, Sodium 601 milligrams, Sugar 27 grams
PICKLED BABY TURNIPS OR RADISHES
Categories Vegetable
Number Of Ingredients 6
Steps:
- Place the turnips in a bowl or jar. 2. In a large bowl, combine the rice wine vinegar, sherry vinegar and sugar. Bring the water to a boil, remove from the heat and add to the vinegar and sugar mixture. Stir until the sugar is dissolved. Add the salt and stir well. Pour over the turnips, cover and refrigerate for at least 2 days before eating and for up to 2 weeks. Shake the jar from time to time or, if you use a bowl, place a saucer on top of the turnips to keep them submerged. Remove from the brine with a slotted spoon to serve. Advance preparation: These benefit from a week or longer in brine and will last for a couple of weeks. Variation: Pickled Radishes
PICKLED BABY TURNIPS
Steps:
- Place turnips in a large heatproof jar or bowl. Bring vinegar, sugar, salt, mustard seeds, turmeric, and ½ cup water to a boil in a small saucepan, whisking to dissolve sugar and salt; pour over turnips. Let cool, then cover and chill at least 12 hours.
Tips:
- Choose small, tender turnips for pickling. The smaller the turnips, the more tender they will be.
- Peel the turnips and slice them thinly. This will help them to pickle evenly.
- Use a variety of spices and herbs to flavor the pickling liquid. Some good options include garlic, ginger, mustard seeds, dill, and peppercorns.
- Let the turnips pickle for at least 24 hours before eating them. This will give them time to absorb the flavors of the pickling liquid.
- Store the pickled turnips in a cool, dark place. They will keep for several months.
Conclusion:
Pickled baby turnips are a delicious and versatile side dish that can be enjoyed in many different ways. They can be served as an appetizer, a snack, or a side dish to a main meal. They can also be used in salads, sandwiches, and wraps. No matter how you choose to enjoy them, pickled baby turnips are a healthy and flavorful addition to any meal.
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