Turnip Pickle in Vinegar

Turnip Pickle in Vinegar

Pickled Turnips are the mixture of turnips and beetroots pickled in vinegar. It is a Middle Eastern side dish containing a bit of heat sometimes and completely addicting and they complement perfectly to your favourite gyro, falafel, roast chicken or Middle Eastern kababs.

Ingredients

• Turnips 2
• Beetroot 1
• Water 2 cups
• Vinegar 1/2 cup
• Salt 1 tablespoon

Preparation

1. Turnips and beetroot should be of equal size.
2. Peel them and cut into thick strips.
3. In a pan, add water, vinegar and salt.
4. Keep stirring until the salt is mixed.
5. Bring to a boil.
6. In a large container with a tight-fitting lid, add your turnips and beets alternatively.
7. Pour the liquid into the container.
8. Let sit for 3-5 days.
9. Before serving, they are best refrigerated.
10. The pickles are usually good for about a month (they normally last about a week in our house because I eat them with everything!).

Print Recipe

Turnip Pickle in Vinegar

Author: Naush

Ingredients

• Turnips 2
• Beetroot 1
• Vinegar 1/2 cup
• Water 2 cups
• Salt 1 tablespoon

Instructions

• Turnips and beetroot should be of equal size.
• Peel them and cut into thick strips.
• In a pan, add water, vinegar and salt.
• Keep stirring until the salt is mixed.
• Bring to a boil.
• In a large container with a tight-fitting lid, add your turnips and beets alternatively.
• Pour the liquid into the container.
• Let sit for 3-5 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!).