Description
A tangy and crunchy pickled turnip and beet recipe perfect for enhancing any dish.
Ingredients
Scale
- 1 cup white distilled vinegar
- 3 cups water
- 3 tablespoons kosher salt (not table salt)
- 2 tablespoons sugar
- 2 bay leaves
- 2 pounds turnips (or 2 large turnips peeled and cut into ½-inch thick batons)
- 1 small beet (peeled and diced)
Instructions
- Place a medium saucepan over medium-high heat. Add the 3 cups water, 1 cup white distilled vinegar, 3 tablespoons kosher salt, and 2 tablespoons sugar. Stir well to combine, then heat it until it just starts to boil. About 2-3 minutes.
- Remove from the heat and let it cool for a few minutes.
- Add the 2 pounds turnips (cut into thick batons) and 1 small beet (diced) into the mason jars along with 2 bay leaves (one in each jar).
- Divide the hot vinegar water into the mason jars until the turnips are all covered to the top.
- Set aside and allow it to cool completely. Cover the jars with the lids and let them sit in a cool, dry area at room temperature for 5 days.
- When cool, seal the glass jar tightly and let it sit at room temperature on your kitchen counter or in the fridge for 5 days. It will need 5 days before it’s ready to serve.
Notes
- This pickled turnip and beet recipe is perfect for sandwiches, salads, or as a snack on its own.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Pickles
- Method: Pickling
- Cuisine: Global
Nutrition
- Serving Size: 1/2 cup
- Calories: 50
- Sugar: 2g
- Sodium: 800mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg