Pickled Turnips Food

PICKLED TURNIPS

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.

MIDDLE EASTERN PICKLED TURNIPS

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!).

PICKLED TURNIPS ("TORSHI LIFT")

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.

CANNING TURNIP

Steps:

• Wash turnip, then peel.
• Cut into cubes or chunks 3 to 5 cm (1 to 2 inches).
• Blanch the cubes in boiling water for 3 to 5 minutes.
• Pack into jars leaving 3 cm (1 inch) headspace.
• Top up with fresh boiling water leaving 3 cm (1 inch) headspace.
• Season jar with a teaspoon or half-teaspoon of salt or salt sub if desired.
• Wipe jar rims.
• Put lids on.
• Put in pressure canner.
• Processing pressure: 10 lbs (69 kPa) weighted gauge, 11 lbs (76 kpa) dial gauge (adjust pressure for your altitude when over 300 metres / 1000 feet.)
• Processing time: half-litre (1 US pint) jars for 30 minutes. OR 1 litre (1 US quart) jars for 35 minutes.

LEBANESE-STYLE PICKLED TURNIPS

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.

PINK PICKLED TURNIPS

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!

PICKLED TURNIPS

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.

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.