Best Pickled Turnips Recipes

PICKLED TURNIPS

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.

PICKLED TURNIPS

Steps:

• Put the turnips, beet and garlic into a wide-mouth, heatproof 1-quart jar.
• In a small saucepan, bring the vinegar, salt, sugar and 1 1/2 cups of water to a boil. When the salt and sugar are fully dissolved, pour the brine over the vegetables to fill the jar. Leave to cool. When completely cool, cover the jar and chill for 1 week.

LEBANESE-STYLE PICKLED TURNIPS

Steps:

• Place turnips, beets, and garlic in a bowl. Add salt, vinegar, and 2 1/2 cups water. If vegetables are not covered, add equal amounts vinegar and water to cover. Cover bowl with plastic wrap; refrigerate for 24 hours. Remove from liquid to serve.

PICKLED BABY TURNIPS

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.

PICKLED BABY TURNIPS OR RADISHES

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 TURNIPS ("TORSHI LIFT")

Steps:

• Peel and wash the turnips, then cut them into halves or quarters (depending on the size). Pack the pieces into a clean jar with the celery leaves and garlic cloves. At regular intervals, add the slices of raw beet.
• In a pot, dissolve the salt in the water and stir in the vinegar. Heat until boiling, then cover the vegetables with this solution and seal tightly.
• Store in a warm place until mellowed, approximately 10 days. Then transfer the jar to a cooler spot.
• The pickles should be eaten from within a month to 6 weeks of making.

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.

PICKLED TURNIPS OR RADISHES

Steps:

• 1. 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 This isn't really a variation, though radishes can look a lot like baby red turnips. They're not as pungent and require less time in the brine. Slice the radishes or, if they're large, cut in half-moons. Cover with the brine and eat within a few days. They don't benefit from a long brining period as turnips do.

PICKLED CARROTS, TURNIPS, AND PEPPERS

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.

PINK PICKLED TURNIPS

Steps:

• Combine beet, chile (if using), and turnips in a 1-quart heatproof jar or container.
• Bring vinegar, salt, sugar, and 1 1/2 cups water to a boil in a medium saucepan, stirring occasionally to dissolve sugar.
• Pour pickling liquid over turnip mixture and let cool. Cover and chill at least 1 week before using.
• Do ahead: Turnip mixture can be pickled 4 weeks ahead. Keep chilled.

PICKLED TURNIPS

Steps:

• 1. Peel Chinese white turnip. Cut lengthwise in half, then in 1/4-inch slices. Place in a bowl. 2. Bring vinegar to a boil and stir in sugar to dissolve. Pour over turnip. Sprinkle with salt and pepper and refrigerate, covered, overnight. 3. Drain, and sprinkle with paprika before serving. VARIATIONS: * For the Chinese turnip, substitute regular turnips. Peel and slice thin. Then sprinkle with salt, let stand 1 hour and drain. Heat the vinegar and sugar, as in step 2, but add the turnips to the pan and simmer, covered, 2 minutes. Remove from heat and let cool in the pan. Then refrigerate, covered, overnight. * For the turnip, substitute the following vegetables in any combination: cauliflower (parboiled) or carrots, cucumbers, green peppers, chili peppers, round cabbage. Slice or dice the vegetables. Increase the amount of dressing as you increase the vegetables. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.