MIDDLE EASTERN PICKLED TURNIPS
Pickled Turnips are the pickle of the Middle East, vinegary, a bit of heat. They're the perfect side to your favorite gyro, falafel, roast chicken or kebab.
Provided by Sabrina Snyder
Categories Side Dish
Time 15m
Number Of Ingredients 7
Steps:
- In a medium sized pot, add the water, Kosher salt and bay leaves.
- Heat on medium heat, stirring until salt is completely dissolved, 3-5 minutes.
- Let cool completely then add the vinegar.
- In a large container with a tight fitting lid, add your turnips and beets.
- Add the garlic (this can be a very rough chop, you don't eat the garlic, it is only for seasoning so it doesn't need to look pretty).
- Pour the liquid into the container.
- Let sit for 5 days.
- Before serving, they are best refrigerated.
- The pickles are usually good for about a month (they normally last about a week in our house because I eat them with everything!).
Nutrition Facts : Calories 21 kcal, Carbohydrate 4 g, Sodium 2402 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
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 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.
PINK PICKLED TURNIPS
Provided by Anissa Helou
Categories Side Beet Turnip Bon Appétit Fat Free Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 1 quart
Number Of Ingredients 6
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.
MIDDLE EASTERN PICKLED TURNIPS
Steps:
- Bring water, vinegar, and salt to a boil and stir until the salt has fully dissolved. Pour into a large measuring cup.
- Add garlic, bay leaf, turnips, and beet to a 3-cup canning jar. Pour the liquid from the measuring cup over the veggies in the jar. Let come to room temperature before putting on the lid and refrigerating.
- The flavor of the pickled turnips will get better and better. You could eat them the next day, but after 2 days in the fridge, they'll be delish!
TURNIP PICKLES LEBANESE STYLE
Make and share this Turnip pickles Lebanese style recipe from Food.com.
Provided by Nat Da Brat
Categories Vegetable
Time 35m
Yield 2 jars
Number Of Ingredients 5
Steps:
- Wash turnips well, peel dark spots, slice off top and base.
- Cut turnips and beetroot into slices.
- Bring water to a boil then add sugar and salt.
- Stir till they dissolve.
- Cool.
- Place turnip as layers in sterilized jars.
- Place beetroot between turnip layers.
- Add water over till it covers them.
- Close jars well, leave for 20 days before use.
LEBANESE-STYLE PICKLED TURNIPS
Use these to top our Tunisian Leblebi, or serve them on their own as an appetizer.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 5
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.
Nutrition Facts : Calories 67 g, Fiber 4 g, Protein 2 g, Sodium 352 g
More about "lebanese style pickled turnips food"
SIMPLE MIDDLE EASTERN PICKLED TURNIPS (PINK PICKLES ...
From alphafoodie.com
5/5 (15)Total Time 96 hrs 5 minsCategory Side, SnackCalories 17 per serving
- Start by mixing the water and salt in a large bowl - this will be the pickling brine.* Then mix in the vinegar.
- Cut the pickles into the shape/size you prefer. I did disks, you could also do french-fry like batons or wedges. Or even use a melon-baller.
PICKLED TURNIPS (MIDDLE EASTERN RECIPE) - HILDA'S KITCHEN BLOG
From hildaskitchenblog.com
4.9/5 (7)Total Time 25 minsCategory Appetizers, Side Dish, SnacksCalories 27 per serving
- Peel and slice the turnips in half or fourths (depending on size), then slice into rings. Slice each serrano down the middle and remove the stem. Next, peel and slice garlic cloves in half.
- Boil water and stir in the salt until dissolved. Add the vinegar to the salt solution and mix to combine.
EASY PICKLED TURNIPS – LEBANESE STYLE - A ZEST FOR LIFE
From azestforlife.com
Estimated Reading Time 1 min
- Add to a medium-large glass bowl with the garlic. Heat remaining ingredients (vinegar through salt) in a non reactive pot to fit.
- Bring to a boil, turn down to a simmer and cook, stirring to dissolve the sugar - 2 minutes. Pour over the tunips and garlic.
- Cool, then cover and refrigerate until crunchy and well marinated. Stays for up to 4 weeks refrigerated.
HOW TO MAKE LEBANESE-STYLE PICKLED TURNIPS FOR SHAWARMA
From ellejayathome.com
Cuisine LebaneseCategory Side DishServings 3Estimated Reading Time 7 mins
- In a small saucepan, boil the water, salt, and bay leaves until the salt completely dissolves. Bring to room temperature.
- Cut the veggies until both turnips and beets are similar sized. A julienne is nice, but a larger chunk is just as good. Mix both together and distribute between 3 squeaky clean, pint-sized ball jars.
FERMENTED LEBANESE PICKLED TURNIPS RECIPE | REVOLUTION ...
From revolutionfermentation.com
- Peel the turnips and beet, then cut into sticks of a size that will fit nicely into your future sandwiches. Peel the garlic.
- Pile the turnip sticks vertically with the garlic and beets, until they are tightly packed and cannot rise during fermentation.
PICKLED TURNIPS - DAVID LEBOVITZ
From davidlebovitz.com
Estimated Reading Time 4 mins
LEBANESE-STYLE TURNIP AND BEET PICKLES - CHATELAINE
From chatelaine.com
3.7/5 (77)Total Time 30 minsCategory RecipesCalories 18 per serving
QUICK-PICKLED TURNIP RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
Servings 8Estimated Reading Time 2 minsCategory Pickle
BEST LEBANESE PICKLED TURNIPS ARMENIAN & MIDDLE EASTERN ...
From youtube.com
PICKLED TURNIPS - TASTE OF ARTISAN
From tasteofartisan.com
5/5 (3)Category Side DishCuisine American, MediterraneanCalories 51 per serving
- Bring 1 cup of water to a boil in a small sauce pan. Add the salt, bay leaves and peppercorns. Keep stirring until the salt is completely dissolved. Remove from the heat and let cool to room temperature.
- Place the turnips, the beets and the garlic in a 2 quart jar. Carefully pour the brine into the jar, including the bay leaves and the peppercorns. Close tightly and let ferment at a slightly cool room temperature for 5 days. After that, transfer to a fridge to cool down. Now your pickled turnips are ready to be served.
PICKLED TURNIPS, AND AN INTRODUCTION TO AUNT HILDA - ROSE ...
From maureenabood.com
Reviews 40Estimated Reading Time 7 minsServings 8
- In a small bowl, combine the vinegar, water, and salt to make a brine. Let the mixture sit for a few minutes, stirring occasionally until the salt is dissolved.
- Cut the turnips and beet in half from top to bottom, and then into 1/2-inch thick wedges. Pierce the jalapeno with a knife for mild heat, or cut it in half lengthwise to expose the seeds and ribs for more heat.
- Pack the turnips and beets into a quart jar layered with the garlic cloves, tucking in the hot pepper next to the glass as you go (it's pretty that way). Top with hot pepper flakes (if using instead of the jalapeno) and the pickling spice.
- Pour the brine into the jar, leaving about 1/2-inch headspace. Top the jar with a lid and refrigerate for at least 3 days and up to a couple of months, shaking the jar occasionally at first to distribute the pink hue of the beet.
PICKLED TURNIPS - THE DARING GOURMET
From daringgourmet.com
4.5/5 (2)Total Time 30 minsCategory Condiment, Side DishCalories 48 per serving
- Place the brine ingredients in a small saucepan and bring to a boil. Reduce to medium, cover and simmer for 10 minutes. Let cool completely.
- Stuff the turnips into sterilized jars along with a few pieces of beet and a clove of garlic and add the brine, seeds and all, to fully cover the turnips and leaving 1/4 inch headspace from the rim of the jar. Screw on the lids. (*See note for instructions on canning the turnips.)
- Let the pickled turnips sit in a relatively cool place for a week to enable to fermentation process. Then store them in the refrigerator and ideally eat them within two months. Using this method will result in a more interesting and complex flavor than canning them.
- If you are canning them for long-term storage: Add the brine to the sterilized jars while it's still hot, covering the turnips completely and leaving 1/2 inch headspace from the top of the jar, and screw on the lids. Process in a boiling water bath for 10 minutes for pint sized jars then remove the jars and let them sit undisturbed for 24 hours before moving them. Store them in a cool, dark place for up to a year (for optimal flavor and texture, use within 6 months).
GRILLED LEBANESE CHICKEN WITH YOGURT ... - A ZEST FOR LIFE
From azestforlife.com
Estimated Reading Time 2 mins
- Make Harissa sauce (see recipe) or purchase a nice quality one. Soak 6 large bamboo skewers in water for at least 1 hour. Mix all marinade ingredients together in medium sized bowl. Wash and dry chicken. Slice each breast on the diagonal to make about 1"wide strips.
- Add to bowl, mix in well. Cover tightly and marinate in the refrigerator at least 4 hours, or overnight. To grill: Heat an oiled outdoor grill or an indoor grill pan to medium- high heat.
- Cook until strong grill marks form, turn over with tongs and cook on the second side until golden and cooked through. To serve:
HOMEMADE QUICK-PICKLED BEETS AND TURNIPS RECIPE | FOODAL
From foodal.com
Reviews 10Category VegetablesCuisine PicklesTotal Time 456634 hrs 25 mins
- In a medium saucepot over high heat, add the vinegar, water, salt, sugar, and bay leaves and bring to a boil. Whisk until the salt has dissolved, about 1 minute.
- Place the turnips, beets, garlic, and chili into 2 32-ounce glass jars with tight-fitting lids. Pour the vinegar mixture over the vegetables, leaving about ½ inch of space at the top.
- Cover the jars with lids and allow the pickles and their liquid to cool slightly. Refrigerate for at least 1 day. Pickles will keep in the fridge for up to 1 month.
LEBANESE SHAWARMA PICKLE RECIPE - PICKLED VEGGIES RECIPE ...
From yummytummyaarthi.com
Reviews 6Estimated Reading Time 50 secs
FERMENTED TURNIP PICKLES (LIKE IN SHAWARMA) - WELLPRESERVED
From wellpreserved.ca
Estimated Reading Time 3 mins
LEBANESE PICKLE/ ARABIC PICKLE/ LEBANESE PICKLED ...
From meemiskitchen.com
Reviews 10Carrot & Radish 2 eachBeetroot & Turnip 2 eachGarlic peeled 5 cloves
QUICK PICKLED TURNIPS FOR CANNING - CREATIVE HOMEMAKING
From creativehomemaking.com
Estimated Reading Time 3 mins
HOW TO MAKE LEBANESE TURNIP PICKLES | FAMILY CUISINE
From familycuisine.net
User Interaction Count 674
PICKLED TURNIPS.. - FOODBOD
From foodbod.wordpress.com
Estimated Reading Time 2 mins
MIDDLE EASTERN PICKLED TURNIPS | SILK ROAD RECIPES
From silkroadrecipes.com
Ratings 2Category CondimentsCuisine Middle EasternTotal Time 120 hrs 20 mins
KABEES EL LIFT (PICKLED TURNIPS) | THE DOMESTIC MAN
From thedomesticman.com
Estimated Reading Time 2 mins
THE HIRSHON LEBANESE PICKLED TURNIPS - مخلل اللفت و ...
From thefooddictator.com
Estimated Reading Time 5 mins
LEBANESE RECIPES: PICKLED TURNIPS - KABISS EL LIFT
From lebanese-cookbook.blogspot.com
Estimated Reading Time 30 secs
FERMENTED LEBANESE PINK PICKLED TURNIPS RECIPE | RECIPE ...
From pinterest.ca
PICKLED TURNIPS | RECIPE | TURNIP RECIPES, PICKLED TURNIPS ...
From pinterest.com
LEBANESE PICKLED TURNIPS - GREEN CONNECT ILLAWARRA RECIPES
From green-connect.com.au
PICKLED TURNIPS RECIPE CANNING - ALL INFORMATION ABOUT ...
From therecipes.info
LEBANESE PICKLES RECIPES
From solerany.com
PICKLED TURNIPS RECIPE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
13 PICKLED TURNIPS IDEAS | PICKLED TURNIPS, FERMENTED ...
From pinterest.com
LEBANESE STYLE PICKLED TURNIPS RECIPES
From tfrecipes.com
PICKLED TURNIPS - SYRIAN RECIPE - JUST ARABIC FOOD - YOUTUBE
From youtube.com
PICKLED TURNIPS LEBANESE-STYLE | PICKLED TURNIPS, TURNIP ...
From pinterest.ca
PICKLED TURNIP LEBANESE - SOLERANY.COM
From solerany.com
PICKLED TURNIPS RECIPE - POLOPARATY.COM | DELICIOUS ...
From poloparaty.com
LEBANESE PICKLED TURNIP RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
TURNIP PICKLES LEBANESE STYLE RECIPE - FOOD NEWS
From foodnewsnews.com
LEBANESE PICKLED TURNIPS RECIPES
From tfrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love