Best 3 Pink Pickled Turnips Recipes

**Explore the Vibrant World of Pink Pickled Turnips: A Culinary Journey**

Embark on a delightful culinary adventure with our collection of pink pickled turnip recipes. These vibrant and tangy treats are a beloved delicacy across many cultures, offering a unique blend of sweet, sour, and savory flavors. From classic Korean kimchi to Japanese beni shoga, discover the diverse ways in which pickled turnips can transform ordinary meals into extraordinary culinary experiences. With step-by-step instructions and helpful tips, our recipes will guide you through the art of pickling turnips, ensuring perfect results every time. So, gather your ingredients, prepare your taste buds, and let's delve into the wonderful world of pink pickled turnips!

Here are our top 3 tried and tested recipes!

PICKLED TURNIPS

Pickled Turnips image

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.

Provided by Oh Tri Goodness

Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled

Time P7DT17m

Yield 8

Number Of Ingredients 7

Ingredients

2 turnips, peeled and sliced into 1/2-inch wedges
1 small beet, thinly sliced
2 cloves garlic, chopped
1 cup distilled white vinegar
1 cup water
1 teaspoon white sugar
1 teaspoon sea salt

Steps:

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.

Nutrition Facts : Calories 16.3 calories, Carbohydrate 3.6 g, Fat 0.1 g, Fiber 0.8 g, Protein 0.5 g, Sodium 249.1 mg, Sugar 2.3 g

PICKLED TURNIPS

Pickled Turnips image

These pink pickled turnips are a Lebanese staple! If you're a fan of Middle Eastern food & acidic accompaniments you need pickled turnips in your fridge!

Provided by Yumna Jawad

Categories Condiments Side Dish

Time P5DT10m

Number Of Ingredients 8

Ingredients

1 ½ cups hot water
½ cup white vinegar
2 tablespoons kosher salt
1 tablespoon sugar
1 large garlic clove (smashed)
2 bay leaves
1 pound turnips (peeled and cut into ½ inch thick batons (about 3 small ones))
1 small beet (diced)

Steps:

In a wide-mouthed 32 ounce glass mason jar (this is what I have), place the hot water, vinegar, salt, sugar, garlic and bay leaves. Stir continuously until the salt and sugar dissolve.
Add the turnips and beets in the jar, making sure they are submerged in the vinegar mixture. Allow to cool.
When cool, seal the glass jar tightly and allow to sit for 5 days at room temperature in a cool dark place. Refrigerate afterwards and use within one month.

Nutrition Facts : Calories 29 kcal, Carbohydrate 6 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 1792 mg, Fiber 1 g, Sugar 4 g, UnsaturatedFat 2 g, ServingSize 1 serving

MIDDLE EASTERN PICKLED TURNIPS (PINK PICKLES!)

Middle Eastern Pickled Turnips (Pink Pickles!) image

Easy Middle Eastern pickled turnips and beets take just 10 minutes to prepare thanks to the no-boil brine! Perfectly tangy, slightly sour, and so crunchy, you'll love eating these pink pickles with pretty much any Middle Eastern meal! I love them for brunch with some boiled eggs and labneh, chopped and sprinkled onto salads, and stuffed into pita sandwiches with falafel or shawarma.

Provided by Suzy Karadsheh

Categories Condiment

Time 10m

Number Of Ingredients 6

Ingredients

3 cups distilled water, (see note if you want to use tap water)
¼ cup kosher salt, (do not use table salt)
1 cup distilled white vinegar
2 large turnips, (about 2 pounds, peeled and cut into ½-inch-thick batons)
1 small beet, (peeled and cut into 1/2 -inch-thick batons)
Dried red chile peppers or red pepper flakes, (optional, to your liking)

Steps:

Make the brine. In a large measuring cup or a bowl with a pour spout, combine the distilled water and kosher salt. Stir until the salt has fully dissolved, then stir in the vinegar.
In a large mason jar with a lid, arrange the turnips and beets (use two jars if you need to, making sure each jar has some beets for color). Add the chile peppers (or red pepper flakes), if using.
Pour the brine into the jar/s, making sure the liquid covers the turnips all the way to the top.
Cover the jar tightly and refrigerate for 5 days before using.

Nutrition Facts : Calories 20.9 kcal, Carbohydrate 4.1 g, Protein 0.6 g, Fat 0.1 g, SaturatedFat 0.1 g, Sodium 1812.9 mg, Fiber 1.2 g, Sugar 2.5 g, UnsaturatedFat 0.2 g, ServingSize 1 serving

Tips:

Choose small and firm turnips: Smaller turnips have a more tender texture and pickle better.
Use a mandoline slicer or sharp knife to thinly slice the turnips: This will help the turnips pickle evenly and quickly.
Pack the turnips tightly into the pickling jar: This will help to prevent the turnips from floating to the top of the jar and not getting pickled properly.
Use a clean glass jar with a tight-fitting lid: This will help to keep the pickles fresh and prevent contamination.
Store the pickles in a cool, dark place: This will help to preserve the pickles and keep them from spoiling.

Conclusion:

Pink pickled turnips are a delicious and easy-to-make side dish that can be enjoyed all year round. They are perfect for adding a pop of color and flavor to sandwiches, salads, and other dishes. With just a few simple ingredients and a little bit of time, you can easily make your own pink pickled turnips at home. So what are you waiting for? Give this recipe a try today!