Best 3 Pickled Baby Turnips Recipes
**Discover the delightful flavors of pickled baby turnips, a culinary gem that adds a tangy crunch to your culinary repertoire. Explore a collection of carefully curated recipes that showcase the versatility of this pickled delicacy. Embark on a journey of taste and discover how pickled baby turnips can transform everyday meals into extraordinary culinary experiences.**
**From classic pickling techniques to innovative flavor combinations, these recipes offer a range of options to suit every palate. Learn the art of creating perfectly pickled baby turnips, capturing their crisp texture and vibrant color. Experiment with different pickling liquids, such as vinegar, brine, and kombucha, to create a symphony of flavors. Explore the diverse applications of pickled baby turnips, from salads and sandwiches to tacos and cocktails. Unleash your creativity and discover the endless possibilities of this culinary delight.**
PICKLED BABY TURNIPS
I didn't know how delicious these would be until I came back from a trip 10 days after pickling some gorgeous baby red turnips. Initially they tasted sort of blah, but after 10 days they were infused with the pickling brine, which contrasted beautifully with their innate pungent, almost piquant turnip flavor. Cut them into thin wedges, about 1/4 inch thick at the widest point.
Provided by Martha Rose Shulman
Categories project, appetizer
Time 5m
Number Of Ingredients 6
Steps:
- Place the turnips in a bowl or jar.
- In a large bowl, combine the rice wine vinegar, sherry vinegar and sugar. Bring the water to a boil, remove from the heat and add to the vinegar and sugar mixture. Stir until the sugar is dissolved. Add the salt and stir well. Pour over the turnips, cover and refrigerate for at least 2 days before eating and for up to 2 weeks. Shake the jar from time to time or, if you use a bowl, place a saucer on top of the turnips to keep them submerged. Remove from the brine with a slotted spoon to serve.
Nutrition Facts : @context http, Calories 122, UnsaturatedFat 0 grams, Carbohydrate 28 grams, Fat 0 grams, Fiber 1 gram, Protein 0 grams, SaturatedFat 0 grams, Sodium 601 milligrams, Sugar 27 grams
PICKLED BABY TURNIPS OR RADISHES
Categories Vegetable
Number Of Ingredients 6
Steps:
- Place the turnips in a bowl or jar. 2. In a large bowl, combine the rice wine vinegar, sherry vinegar and sugar. Bring the water to a boil, remove from the heat and add to the vinegar and sugar mixture. Stir until the sugar is dissolved. Add the salt and stir well. Pour over the turnips, cover and refrigerate for at least 2 days before eating and for up to 2 weeks. Shake the jar from time to time or, if you use a bowl, place a saucer on top of the turnips to keep them submerged. Remove from the brine with a slotted spoon to serve. Advance preparation: These benefit from a week or longer in brine and will last for a couple of weeks. Variation: Pickled Radishes
PICKLED BABY TURNIPS
Steps:
- Place turnips in a large heatproof jar or bowl. Bring vinegar, sugar, salt, mustard seeds, turmeric, and ½ cup water to a boil in a small saucepan, whisking to dissolve sugar and salt; pour over turnips. Let cool, then cover and chill at least 12 hours.
Tips:
- Choose small, tender turnips, about 1-2 inches in diameter, for the best results.
- Scrub the turnips well to remove any dirt or debris.
- Use a sharp knife to trim the tops and bottoms of the turnips.
- Slice the turnips into thin rounds or wedges, about 1/4-inch thick.
- In a large bowl, combine the turnips, water, vinegar, sugar, salt, and spices.
- Bring the mixture to a boil over medium-high heat, stirring occasionally.
- Reduce the heat to low and simmer for 10-15 minutes, or until the turnips are tender.
- Remove the turnips from the heat and let cool slightly.
- Transfer the turnips to a jar or container and pour the pickling liquid over them.
- Seal the jar or container and let the turnips pickle in the refrigerator for at least 24 hours before eating.
Conclusion:
Pickled baby turnips are a delicious and versatile side dish that can be enjoyed on their own or as part of a larger meal. They are a good source of vitamins and minerals, and they are also a low-calorie food. Pickled baby turnips can be stored in the refrigerator for up to 2 months.
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