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Delicious Pickled Turnips
Indulge in the mouthwatering delight of homemade Pickled Turnips, elevated with the vibrant flavors of beets, garlic, and peppercorns. Each crunchy bite bursts with tangy goodness, making them the perfect accompaniment to savory shawarma or a delightful snack straight from the jar.
Beyond their irresistible taste, pickled turnips offer a plethora of health benefits. Packed with fiber, vitamins, and antioxidants, they support digestive health, boost immunity, and contribute to overall well-being.
With this delectable recipe, you not only tantalize your taste buds but also nourish your body with wholesome goodness. Enjoy the irresistible combination of flavor and nutrition with every bite of these homemade pickled turnips.
~Happy Baking~
Pickled Turnips
Equipment
- 1 Medium Saucepan
- 2 Quart Sized Mason Jars or 4 pint sized jars
Ingredients
- 2 Turnip Medium
- 1 Beet Halved & Diced
- 2 Garlic Cloves Roughly Chopped
- 2 Bay Leaves
- 1 Tbsp Whole Peppercorns
- 3 Cup Water
- 1/3 Cup Pickling Salt
- 1 Cup Pickling Vinegar
Instructions
- In a medium saucepan, add the water, vinegar, bay leaves, salt, and bring to a light boil. Stir until all salt is dissolved. Remove from heat.
- Wash, peel, and cut the turnips into half-inch wide sticks. Fill each jar.
- Wash, peel, and halve the beet. Rough chop each half and put half into each quart jar. If using pints, quarter the beet and put a quarter in each jar.
- Add half the garlic and the peppercorns to each jar
- Fill each jar with the boiled mixture from the saucepan. Leave 1/2" of headspace.
- Place lid on jars and let cool completely. Then place in the fridge for 5 days before eating. Make sure to shake the jars at least once a day to ensure even distribution of beet coloring and flavor.
- From here you can leave them in the fridge, they are good for up to 2 weeks, or you can water-bath can for long-term preservation (see notes).
Notes
- When processing pickled turnips in a water bath canner at sea level in quart-sized jars, it's recommended to process them for 15 minutes. This ensures proper sealing and preservation.
- Should you water bath can, you do not need to sterilize your jars beforehand, as you will be processing for longer than 1o minutes.
- Water-bath canning allows you to store these turnips for upwards of 2 years.
Did You Make This Recipe?
If so, leave a comment and tell me what you thought of it or how you changed it to your liking, I want to know!
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