Pickled Turnips Food

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

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.

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.

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 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 ("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.

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.

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.