made it | 0 reviews |
Oh Tri Goodness
"Finally, the underestimated and neglected turnip takes the stage. Oh that crunchy, fuchsia goodness! A staple in the Middle East, pickled turnips are the perfect addition to many dishes or wonderful on their own. This recipe will yield 2 Mason jars worth of pickled turnips, but I recommend making more than less since it does require planning ahead by 1 week."
Added to shopping list. Go to shopping list.
Ingredients7 d 17 m servings 16
Original recipe yields 8 servings (2 16-ounce Mason jars)
- 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.
Per Serving: 16 calories; 0.1 3.6 0.5 0 249 Full nutrition