Pickled Turnips
Ingredients
- 2 kilos turnips (about 4 1/2 lbs.)
- 1 beetroot
- 6-8 cups water
- 3-4 Tbsp. salt
Instructions
Wash turnips and beetroot, scrub well and either slice or cut into quarters. Boil water with salt and put into pickling jar to cool. When tepid, add vegetables, cover and keep in warm place away from direct light. These pickles should be ready in about 48 hours. The purpose of the beet is to give the turnips a bright pink color, and they don't affect the flavor. You can toss it out once the turnips are pink, or leave them out entirely if you don't want colored turnips.
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Master Editor
Jan 31, 2011
Hello Member 3156344, I can see the confusion, this is a reader submitted recipe and really this is more of a cured turnip. Though some people have different ideas about pickling. Thanks for the feedback.
Member 3156344
Jan 28, 2011
How can these be called pickled turnips when there is not vinegar or pickling agents.
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