Pickled turnips: Difference between revisions
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An unusual and colourful [[Pickle|pickle]], commonly found in Lebanese and [[Turkish cuisine]]. | |||
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|PrepTime = 1 hour 30 minutes | |PrepTime = 1 hour 30 minutes | ||
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====Best recipe review==== | |||
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''<span class="reviewTitle">Look lovely</span>'' | |||
<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">3</span>/5</span> | |||
<span class="reviewDesc">Tastes like animal food</span> | |||
<span class="reviewAuthor"> [[User:Klapaucius|Klapaucius]] </span></span> | |||
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<!-- footer hashtags --><code 'hashtagrev: | <!-- footer hashtags --><code 'hashtagrev:12032020'>[[Special:Search/turnips|#turnips]] [[Special:Search/pickledturnips|#pickledturnips]] [[Special:Search/vinegar|#vinegar]] [[Special:Search/pickled|#pickled]] [[Special:Search/pickle|#pickle]] [[Special:Search/garlic|#garlic]] [[Special:Search/beetroot|#beetroot]] [[Special:Search/blackpeppercorns|#blackpeppercorns]] [[Special:Search/sherryvinegar|#sherryvinegar]] [[Special:Search/miseenplace|#miseenplace]] [[Special:Search/sterilisedjar|#sterilisedjar]] | ||
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Latest revision as of 13:18, 27 December 2021
This recipe requires preparation in advance!
An unusual and colourful pickle, commonly found in Lebanese and Turkish cuisine.
| Pickled turnips | |
|---|---|
 |
| Servings: | Servings: 35 - Makes 1 kg of pickled turnips |
| Calories per serving: | 20 |
| Ready in: | 1 hour 30 minutes |
| Prep. time: | 1 hour 30 minutes |
| Cook time: | None |
| Difficulty: | 
|
| Recipe author: | JuliaBalbilla |
| First published: | 24th December 2012 |
|
Best recipe reviewLook lovely 3/5 Tastes like animal food |
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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