EatingWell


What's This?
Serving size 40
Prep Time
Total Time

Ingredients

2 ½ lb turnips, peeled and cut into 1/4- to 1/2-inch-thick wedges or sticks (about 8 cup)6 6 slices peeled beet6 whole large cloves garlic, sliced3 cup distilled white vinegar or cider vinegar3 cup water2 Tbsp plus 2 teaspoon sea salt2 Tbsp sugar

Directions

1. Divide turnips among 6 pint-size (2-cup) canning jars or similar-size tempered-glass or heatproof-plastic containers with lids. Add 1 beet slice to each jar (this dyes the pickles pink) and divide the garlic slices among the jars.

2. Combine vinegar, 3 cups water, salt and sugar in a large saucepan. Bring to a boil and stir until the salt and sugar dissolve. Boil for 2 minutes. Remove from the heat.

3. Carefully fill jars (or containers) with brine to within 1/2 inch of the rim, covering the turnips completely. (Discard any leftover brine.)

4. Place the lids on the jars (or containers). Refrigerate for at least 1 week before serving. Store in the refrigerator for up to 1 month.

To Make Ahead: To make ahead: Cover and refrigerate for up to 1 month. | Equipment: 6 pint-size (2-cup) canning jars or similar-size tempered-glass or heatproof-plastic containers with lids.

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Nutrition Facts

Provided by: EatingWell

Per Single Serving / Serves 40 Total

  • Calories 9
  • Sodium 100mg 4%
  • Total Carbohydrates 1gm
*

Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Tags: Snack, Side Dish, Appetizer, Gluten Free, Healthy, Vegetarian, Vegetable, Middle Eastern, Easy, 30 Minute

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