Not too many folks seem to be familiar with turnips these days. Which might explain why there aren’t exactly a lot of turnip recipes being shared between friends. Not to mention, can you imagine trying to get your kids to eat them? In fact, some of you might be asking yourself, “pickled turnips? What exactly is a turnip?” Well, for one thing, it’s a root vegetable. Turnips belong to the Brassicaceae family. Keep reading for some other turnip related facts, or you can just skip to the recipe!
The Differences Between Rutabagas and Turnips
The first time I tried making pickled turnips, I couldn’t even find them in the store. Embarrassingly, I grabbed rutabagas instead! Something told me to go back and check the name above the display. Sure enough, I had grabbed rutabagas. The two look very similar, and are actually considered “cousins.” So learn from my mistake and check those labels! While doing some research on the differences between the two, I read that rutabagas are a hybrid of a cabbage and a turnip… who knew? So now that you know a little bit more about turnips, what do you do with one? Well, buy a couple, and give my Middle Eastern pickled turnips recipe a try!
In the Middle East, pickles are served with most meals. In fact, every good Middle Eastern housewife has a large tub full of pickles ready to dish out when company arrives. My mom was was no exception. She was known for her pickles. As a matter of fact, many years ago, my uncle, Bob, tried convincing her that she should market her pickles. But alas, it wasn’t meant to be. Middle Eastern restaurants serve picked turnips with many of their dishes, especially kabobs, and grilled chicken. Now you can make your own pickled turnips at home with this super easy recipe!
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Pickled turnips are quite addicting, and super easy to make!
- 2 cups water
- 1/4 cup sea salt
- 1 cup cider vinegar
- 1 cup white vinegar
- 2 large turnips (approx. 11/2 to 2 lbs.
- 6 cloves garlic
- 2 serrano peppers
- 2 medium beets
- 4 1/2 qt. canning jars
Boil water, and stir in the salt until dissolved. Mix in the vinegar, and set aside.
Peel, and slice the turnips into fourths, then slice into rings. Slice each serrano down the middle, and remove the stem. Peel and slice garlic cloves into two pieces each.
Peel, and slice the beets into strips. The reason I don't cut them into the same shape as the turnips is to distinguish between the two once pickled and the turnips take on the same color as the beets.
Divide the vegetables equally between the jars, layering the turnips and beets.
Divide the vinegar and saltwater mixture between the jars, making sure the vegetables are completely covered, leaving at least 1/4" space from the top of the jar.
Tighten the lids and store for at least one week before eating.
After a week, remove from the jars and serve with your favorite meal!