Pickled Baby Turnips Or Radishes Food

PICKLED TURNIPS ("TORSHI LIFT")

Pickled Turnips (

The addition of sliced beets give these turnip pickles a beautiful pink color and distinctive taste. Pickled vegetables are commonly eaten throughout the Middle East, and jars of these pickles frequently decorate the windows or counters of many cafes. Adapted from Claudia Roden's "A Book of Middle Eastern Food".

Provided by Sephardi Kitchen

Categories Vegetable

Time P10DT20m

Yield 2 pounds of turnips, 8-10 serving(s)

Number Of Ingredients 7

Ingredients

2 lbs turnips, small
2 -3 celery leaves
2 -4 garlic cloves (optional)
1 beet, uncooked and sliced
4 -6 tablespoons salt (Kosher salt is best)
3 1/2 cups water
1 1/4 cups white vinegar

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.

Nutrition Facts : Calories 42.5, Fat 0.1, Sodium 3574.9, Carbohydrate 8.3, Fiber 2.2, Sugar 5, Protein 1.1

PICKLED BABY TURNIPS

Pickled Baby Turnips image

I didn't know how delicious these would be until I came back from a trip 10 days after pickling some gorgeous baby red turnips. Initially they tasted sort of blah, but after 10 days they were infused with the pickling brine, which contrasted beautifully with their innate pungent, almost piquant turnip flavor. Cut them into thin wedges, about 1/4 inch thick at the widest point.

Provided by Martha Rose Shulman

Categories project, appetizer

Time 5m

Number Of Ingredients 6

Ingredients

2 cups baby turnips, cut in thin wedges (about 1/4 to 1/3 inch at the widest point), or sliced in half-moons
1/2 cup (135 grams) seasoned rice wine vinegar
1 tablespoon (15 grams) sherry vinegar
1/4 cup (50 grams) sugar
1 cup (230 grams) water
2 1/4 teaspoons (10 grams) kosher salt

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.

Nutrition Facts : @context http, Calories 122, UnsaturatedFat 0 grams, Carbohydrate 28 grams, Fat 0 grams, Fiber 1 gram, Protein 0 grams, SaturatedFat 0 grams, Sodium 601 milligrams, Sugar 27 grams

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