Best 4 Pickled Carrots Turnips And Peppers Recipes
Are you looking for a delicious and tangy way to preserve your vegetables? Pickling carrots, turnips, and peppers is a great way to do just that. This classic method of preservation not only extends the shelf life of these vegetables but also infuses them with a unique flavor that makes them a perfect addition to salads, sandwiches, or as a side dish. With a few simple ingredients and a little bit of time, you can easily make your own pickled carrots, turnips, and peppers at home. In this article, we will provide you with a step-by-step guide to help you create the perfect pickled vegetables that will tantalize your taste buds and add a pop of color to your meals.
Check out the recipes below so you can choose the best recipe for yourself!
PICKLED TURNIPS
Finally, the underestimated and neglected turnip takes the stage. Oh that crunchy, fuchsia goodness! A staple in the Middle East, pickled turnips are the perfect addition to many dishes or wonderful on their own. This recipe will yield 2 Mason jars worth of pickled turnips, but I recommend making more than less since it does require planning ahead by 1 week.
Provided by Oh Tri Goodness
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time P7DT17m
Yield 8
Number Of Ingredients 7
Steps:
- Divide turnips, beet, and garlic between two 16-ounce Mason jars.
- Combine vinegar, water, sugar, and salt in a saucepan and bring to a boil. Boil for 2 minutes. Remove from heat and pour over turnips, leaving 1/2 inch of space on top. Seal jars and refrigerate for 1 week.
Nutrition Facts : Calories 16.3 calories, Carbohydrate 3.6 g, Fat 0.1 g, Fiber 0.8 g, Protein 0.5 g, Sodium 249.1 mg, Sugar 2.3 g
PICKLED JALAPENOS AND CARROTS
When we lived in California, I loved pickled carrots when enjoying anything Mexican...these are so good!!!!
Provided by jcjeffers
Categories Side Dish Vegetables Carrots
Time 1h20m
Yield 12
Number Of Ingredients 5
Steps:
- Bring the vinegar and sugar to a boil in a saucepan over high heat. Cook and stir until the sugar has dissolved, then stir in the jalapeno peppers, carrots, and onion. Remove from the heat and let stand for 1 hour. Cool to room temperature before serving.
Nutrition Facts : Calories 30.4 calories, Carbohydrate 7.2 g, Fat 0.1 g, Fiber 1 g, Protein 0.4 g, Sodium 14.3 mg, Sugar 5.7 g
PICKLED CARROTS, TURNIPS, AND PEPPERS
Categories Ginger Side Vinegar Bell Pepper Carrot Turnip Gourmet Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 5 cups
Number Of Ingredients 15
Steps:
- In a saucepan bring the vinegars and the water to a boil with the sugar, the gingerroot, the garlic, the dill seeds, the celery seeds, the salt, the mustard, and the peppercorns and simmer the mixture, stirring occasionally, for 3 minutes, or until the sugar is dissolved. Put the carrots, the turnips, and the bell peppers in a heatproof container, pour the vinegar mixture over them, covering them completely, and chill the vegetables, covered, overnight. The vegetables keep, covered and chilled, for 1 week.
CAULIFLOWER, TURNIP AND CARROT PICKLE RECIPE
Make and share this Cauliflower, Turnip and Carrot Pickle Recipe recipe from Food.com.
Provided by indraniparui
Categories Asian
Time 30m
Yield 1 jar
Number Of Ingredients 8
Steps:
- Clean and cut vegetables into big pieces and boil for 5 minutes.
- Put in a basket to drain well and then dry with a clean cloth.
- Mix ground mustard seeds, turmeric, Red chili pepper , salt and oil together into the boiled vegetables.
- Put in a clean jar and keep it in the sun for 4 days, shaking the pickle once or twice daily.
- Serve after 6 days.
- This pickle can be kept for 15 days.
Nutrition Facts : Calories 2508.2, Fat 226.4, SaturatedFat 33.3, Sodium 833.2, Carbohydrate 116.9, Fiber 39.4, Sugar 55.5, Protein 24.4
Tips:
- Use a variety of vegetables. This will give your pickles a more complex flavor and texture.
- Choose fresh, firm vegetables. Avoid any that are bruised or damaged.
- Wash the vegetables thoroughly before pickling them.
- Use a clean, sterilized jar for pickling. This will help to prevent spoilage.
- Follow the recipe carefully. Be sure to use the correct proportions of vinegar, water, sugar, and spices.
- Process the pickles according to the recipe. This will help to ensure that they are safe to eat.
- Store the pickles in a cool, dark place. They will keep for several months.
Conclusion:
Pickled vegetables are a delicious and versatile snack or side dish. They are also a great way to use up extra vegetables. With a little planning and preparation, you can easily make your own pickled vegetables at home. So next time you have some extra vegetables on hand, give pickling a try. You may be surprised at how easy it is and how much you enjoy the results.
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