Preserves and pickles
ChefOla Faour
Pickled Turnips
An easy pickled turnip recipe that doesn’t even require boiling water — so it’s quick, too! The result is lightly salted, tender pickled turnips with a satisfying crunch when you bite into them.
An easy pickled turnip recipe that doesn’t even require boiling water — so it’s quick, too! The result is lightly salted, tender pickled turnips with a satisfying crunch when you bite into them!
Ingredients
Start here, then move straight into the method.
- 1 1/2 kilos turnips
- Water with a little vinegar, for soaking the turnips for just 15 minutes
- 4 beets
- 1 tablespoon coarse salt and 4 tablespoons white vinegar for each small jar of pickled turnips
Method
Follow the cooking sequence without leaving the page.
- Cut the turnips into stick shapes and soak them in water with a little vinegar for just 15 minutes.Timers: 15 min
- Wash the turnips with clean water and drain well.
- Cut the beetroot and distribute a little at the bottom of each jar, then add the drained turnips and finish with a little more beetroot on top.
- Add 1 tablespoon coarse salt and 4 tablespoons white vinegar to each jar (the size shown in the photo), then cover the turnips with clean water.
- Shake the jar or turn it upside down several times until the salt begins to dissolve.
- Store the jars in a cool, dry place away from sunlight.
- Pickled turnips from our friend at Sho Tabbakheen El Yom
- Nelly Hajjar Shuaib
- From Nelly’s wonderful pantry recipes, also try Bell Pepper Sauce
- Also try Tomato Juice
Recipe tags
Preserves and picklesInternationalVegetarianVeganDairy freeGluten freeNut freeEgg free
Notes and serving ideas
- Bell Pepper Sauce
- Tomato Juice
