Скачать или смотреть How to make pickled turnips

I must confess, dear friends! As a young girl, I shamelessly cheated during Ramadan by sneaking pickled turnips! 🤭🥒

This is a judgement zone make your confession here! ☝🏼

Recipe

1 beet
5 lb turnips
*yes, you can also do this with cabbage instead of turnips and other vegetables, I love cauliflower.

Wash and cut your veggies to your desired size. The smaller you cut the turnips the sooner they will pickle. I cut these ones especially small because I’m using them for sandwiches like falafel or Shawarma. Note: the smaller you cut your turnup the sooner they will turn soft.
2 c vinegar
1/4 c kosher salt
1/2 gallon water
2 c vinegar
1/4 c kosher salt
1/2 gallon water

By adjusting the amount of ingredients, you can control the level of sourness and saltiness in your pickled turnips to suit your taste. For an added kick, consider including a jalapeño for some heat. It is crucial to ensure that all the turnips are fully submerged in water.
A key point to remember is not to overdo it with the beets, as this can impact the shelf life of your pickled turnips.
After filling your jars, allow them to sit on the counter for 3 to 5 days until the turnips have properly pickled. Alternatively, you can refrigerate them. For long-term storage, consider canning the pickled turnips and following proper protocols to ensure they last up to a year in the pantry.
These flavorful pickled turnips are perfect for adding to Middle Eastern sandwiches or serving as a side dish with any Middle Eastern meal.
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