Create A Recipe
|
Join for Free!
|
Sign In
Browse Recipes
Main Ingredient
Beef
Bread
Chicken
Dairy
Duck
Egg
Pasta
Pork
Rice
Seafood
Turkey
Vegetable
Meal Type
Appetizers
Breakfasts
Desserts
Dinners
Drinks
Lunches
Salads
Side Dishes
Snacks
World Cuisine
African
African
Americas
American
Brazilian
Canadian
Caribbean
Mexican
Asian
Chinese
Indian
Japanese
Thai
European
British
French
Greek
Italian
Portuguese
Spanish
Middle Eastern
Cooking Conversion Chart
Home
> Recipes > Middle Eastern Pickled Turnips
Middle Eastern Pickled Turnips
I enjoy these Middle Eastern-inspired pickled turnips with a wide variety of meat dishes.
Recipe by:
Steve
Made (0) |
Read Reviews (0)
|
Write Your Review
Recipe Tags:
Middle Eastern
,
Side Dishes
,
Vegetable
Add to Favorite
Add to Shopping List
I Made It
Email
|
Print
Prep Time:
10 Mins
Cook Time:
5 Mins
Ready In:
168 Hrs
Serves:
16
Ingredients
Directions
3 cups water
1/3 cup sea salt
2 bay leaves
1 cup white vinegar
2 pounds turnips, peeled and cut into 1/2 inch thick batons (about the size of French fries)
1 small beet, peeled and cut into 1/2 inch thick batons (about the size of French fries)
3 cloves garlic, peeled and thinly sliced
1. In a medium sized pot, add the water, sea salt and bay leaves
2. Heat on medium heat, stirring until the salt is completely dissolved, about 5 minutes
3. Remove from heat and let cool to room temperature
4. Once cool, add the vinegar
5. Put the turnips, beets, and garlic slices into a large, clean, sterilised container with a tight fitting lid, then pour the salted brine over them in the container, including the bay leaves
6. Cover the container and let sit at room temperature, in a relatively cool place, for one week. Once done, they can be refrigerated until ready to serve
7. They should be enjoyed within five weeks after they are made
Ratings and Reviews (0)