Pickled Turnips and Beets
This is one of my favorite pickled vegetables and is extremely easy to make. It is great eaten with a sandwich, on top of rice and stew, or even on its own.
10 small or approx 4 lbs Turnips
3 small or approx 1.5 lbs Beets
6 cups cold water
2 cups white vinegar
3 1/2 tablespoons Salt
2 cloves of Garlic (optional)
You will need a 1 Gallon jar
4/14/2012 02:44:07 am
what kind of vinegar? For beets and turnips
4/18/2012 03:23:45 pm
White vinegar. I will edit the recipe to include that.
4/19/2012 11:07:53 am
7/29/2013 09:13:58 am
I always pack the veggies into a glass jar then fill with water;
7/29/2013 09:23:05 am
7/31/2013 09:59:51 am
So you don't boil the liquids? I've never pickled turnips using cold
2/3/2014 11:05:59 pm
I didn't boil the liquids. I am guessing boiling the liquids would make them ready quicker since that is what I was told for the mixed vegetable turshi.
10/21/2013 10:38:44 am
I thought you have to use yeast in the water?
2/3/2014 11:04:11 pm
You don't use yeast in this recipe. There is a version of the recipe that uses yeast but this is not it.
Kathy Haji Palazzola
2/23/2019 09:04:23 am
I've made pickled turnip before from a different recipe (Mabassema) without vinegar .I would diffently try this one now . I really enjoy your recipes .I try to keep all the Chaldean traditions including food since I'm married to a Non Chaldean husband who loves our food .
2/24/2019 06:08:30 am
We would love to hear how they came out for you.
8/17/2021 06:31:01 pm
Is it possible to make these in a sterile environment so that they can be stored at room temperature, unopened, for a long period of time?
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