Pickled Baby Turnips Or Radishes Food

MIDDLE EASTERN PICKLED TURNIPS (PINK PICKLES!)

Steps:

• Make the brine. In a large measuring cup or a bowl with a pour spout, combine the distilled water and kosher salt. Stir until the salt has fully dissolved, then stir in the vinegar.
• In a large mason jar with a lid, arrange the turnips and beets (use two jars if you need to, making sure each jar has some beets for color). Add the chile peppers (or red pepper flakes), if using.
• Pour the brine into the jar/s, making sure the liquid covers the turnips all the way to the top.
• Cover the jar tightly and refrigerate for 5 days before using.

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 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.

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.