Pickled Turnips (Refrigerator OR Canning)
Recipe: #30094
August 05, 2018
Categories: Snacks, Fat Free, Gluten-Free, Kosher, Low Cholesterol, Low Fat, No Eggs Non-Dairy, Vegan, Vegetarian, Turnips, more
"Perfect for a snack or adding on a table for guests. Using the refrigerator method will produce more of an interesting and complex flavor than canning. Makes about 6 pints."
Ingredients
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- FOR BRINE
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Nutritional
- Serving Size: 1 (466.3 g)
- Calories 87.8
- Total Fat - 0.6 g
- Saturated Fat - 0.1 g
- Cholesterol - 0 mg
- Sodium - 12811.6 mg
- Total Carbohydrate - 16.5 g
- Dietary Fiber - 5.3 g
- Sugars - 8.7 g
- Protein - 2.5 g
- Calcium - 116.6 mg
- Iron - 1.7 mg
- Vitamin C - 50.3 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Place the brine ingredients in a small saucepan and bring to a boil. Reduce to medium, cover and simmer for 10 minutes. Let cool completely.
Step 2
Stuff the turnips into sterilized jars along with a few pieces of beet and a clove of garlic and add the brine, seeds and all, to fully cover the turnips and leaving 1/4 inch headspace from the rim of the jar. (*See note about canning the turnips.)
Step 3
Let the pickled turnips sit in a relatively cool place for a week to enable to fermentation process. Then store them in the refrigerator for up to two months. Using this method will result in a more interesting and complex flavor than canning them.
FOR THE CANNING METHOD
Step 4
Add the brine to the sterilized jars while it's still hot, covering the turnips completely and leaving 1/2 inch headspace from the top of the jar, and screw on the lids. Process in a boiling water bath for 10 minutes for pint sized jars then remove the jars and let them sit undisturbed for 24 hours before moving them. Store them in a cool dark place for up to 6 months. Can store them longer (up to a year) but flavor will not be as good.
Tips
No special items needed.