Pickled Turnip Recipe For Shawarma Food
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.
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
PICKLED TURNIPS ("TORSHI LIFT")
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
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 TURNIPS
I didn't find these on here, and they were such a big part of my childhood, that I thought I should share. I don't think that we ever let a jar of these get all the way done, since they taste so good when they're still crunchy. Cooking time is pickling time.
Provided by BigFatMomma
Categories Vegetable
Time P14DT15m
Yield 1 jar, 1 serving(s)
Number Of Ingredients 5
Steps:
- Bring salt and water to a boil, remove from heat, add the vinegar, and leave to cool.
- Place turnips and beet in sterilized jar.
- Pour in salt water.
- Close jar tightly and leave in a cool, dark place for two weeks.
- Will keep 2-3 months in the refrigerator.
Nutrition Facts : Calories 319.1, Fat 1, SaturatedFat 0.1, Sodium 7642.3, Carbohydrate 63.5, Fiber 17.3, Sugar 38.6, Protein 9
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- 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.
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- In a medium saucepan, bring salt, sugar, bay leaf, and 12 ounces of purified water to a boil, stirring occasionally to dissolve salt and sugar. Turn off heat and let mixture cool down for 5 minutes, then stir in vinegar.
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- Add water, salt, sugar, bay and peppercorns to a pot and bring to a simmer. Simmer for 3-5 minutes until the salt and sugar are completely dissolved and the bay and pepper have begun to flavor the brine. Allow the liquid to cool slightly before adding the vinegar.
- While it’s cooling, peel the turnips and cut them into batons or pieces that are about 1/2-inch thick. If using baby turnips, you do not need to peel them and you can halve or quarter them depending on their size. Peel and thinly slice the beet. Peel and slightly crush the garlic cloves.turnip.
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