Pickled turnips: Difference between revisions
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|title=Pickled turnips, Vegetarian recipe Cooking Wiki | |||
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|keywords=Pickled turnips recipe Vegetarian recipes from The cook's Wiki | |||
|description=An unusual and colourful pickle, commonly found in Lebanese and Turkish cuisine | |||
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{{Template:AdvancePreparationIcon}} | {{Template:AdvancePreparationIcon}} | ||
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|DatePublished=24th December 2012 | |||
|Author=JuliaBalbilla | |||
|Servings = Makes 1 kg of [[Pickled|pickled]] [[Turnips|turnips]] | |||
|Difficulty = 2 | |Difficulty = 2 | ||
|TotalTime = 1 hour 30 minutes | |TotalTime = 1 hour 30 minutes | ||
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An unusual and colourful [[Pickle|pickle]], commonly found in Lebanese and [[Turkish cuisine]]. | An unusual and colourful [[Pickle|pickle]], commonly found in Lebanese and [[Turkish cuisine]]. | ||
{{RecipeIngredients | {{RecipeIngredients | ||
| 1 kg baby [[Turnips|turnips]], washed, topped, tailed - peeled and quartered if larger | | 1 kg baby [[Turnips|turnips]], washed, topped, tailed - peeled and quartered if larger | ||
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===Variations=== | ===Variations=== | ||
For a really luxurious [[Pickle|pickle]], use [[Sherry vinegar|sherry vinegar]]. | For a really luxurious [[Pickle|pickle]], use [[Sherry vinegar|sherry vinegar]]. | ||
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[[Category:Recipes]] | [[Category:Recipes]] | ||
[[Category:Lebanese recipes]] | [[Category:Lebanese recipes]] | ||
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[[Category:Uncooked]] | [[Category:Uncooked]] | ||
[[Category:Pickled]] | [[Category:Pickled]] | ||
[[Category:Unusual recipes]] | |||
Revision as of 15:59, 23 November 2014
This recipe needs advance preparation!
| Pickled turnips | |
|---|---|
 |
| Servings: | Makes 1 kg of pickled turnips |
| Ready in: | 1 hour 30 minutes |
| Prep. time: | 1 hour 30 minutes |
| Cook time: | None |
| Difficulty: | 
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| Recipe author: | JuliaBalbilla |
| First published: | 24th December 2012 |
An unusual and colourful pickle, commonly found in Lebanese and Turkish cuisine.
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 1 kg baby turnips, washed, topped, tailed - peeled and quartered if larger
- 1 raw beetroot, washed, peeled and sliced - this gives the lovely colour
- 400 ml red wine vinegar
- 1 litre water
- 1 teaspoon black peppercorns
- 1 teaspoon allspice berries
- 1 bulb of garlic - broken into cloves, trimmed and peeled but left whole
- 3 to 5 tablespoons of sea salt
- Sugar to taste
Mise en place
- Plunge the washed and trimmed roots into boiling water for a 30 seconds just to ensure they are really clean - pat dry.
Method
- Add the water, vinegar, peppercorns and allspice and half of the salt to a large pan, heat and dissolve the salt.
- Tinker with the mixture by adding more salt, sugar or vinegar until it is to your taste.
- Bring to the boil then remove from the heat and allow to cool completely.
- Layer the sterilised jar with turnips, beetroot slices and garlic.
- Completely cover with vinegar and seal the lid.
- The pickled turnips should be ready in 1 week.
- Store in the refrigerator once opened - they should keep for about 1 month.
Variations
For a really luxurious pickle, use sherry vinegar.
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