Pickled Turnips Or Radishes Recipes

PICKLED TURNIPS

Finally, the underestimated and neglected turnip takes the stage. Oh that crunchy, fuchsia goodness! A staple in the Middle East, pickled turnips are the perfect addition to many dishes or wonderful on their own. This recipe will yield 2 Mason jars worth of pickled turnips, but I recommend making more than less since it does require planning ahead by 1 week.

Provided by Oh Tri Goodness

Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled

Time P7DT17m

Yield 8

Number Of Ingredients 7

Pickled Turnips image

Steps:

Divide turnips, beet, and garlic between two 16-ounce Mason jars.
Combine vinegar, water, sugar, and salt in a saucepan and bring to a boil. Boil for 2 minutes. Remove from heat and pour over turnips, leaving 1/2 inch of space on top. Seal jars and refrigerate for 1 week.

Nutrition Facts : Calories 16.3 calories, Carbohydrate 3.6 g, Fat 0.1 g, Fiber 0.8 g, Protein 0.5 g, Sodium 249.1 mg, Sugar 2.3 g

Ingredients

2 turnips, peeled and sliced into 1/2-inch wedges
1 small beet, thinly sliced
2 cloves garlic, chopped
1 cup distilled white vinegar
1 cup water
1 teaspoon white sugar
1 teaspoon sea salt

QUICK PICKLED RADISHES

Pickled radishes add a nice flavor to so many things, including salads, noodle bowls, tacos, and brisket sandwiches. They're even great on their own! They're easily customizable with different spices and seasonings. These are ready in minutes, but the flavor only gets better overnight. They will turn a lovely shade of pink the longer they sit. Use a mandoline slicer for quick, even slicing. Will keep for several weeks.

Provided by France C

Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled

Time 25m

Yield 4

Number Of Ingredients 8

Quick Pickled Radishes image

Steps:

Place radish slices into a pint-sized jar with a lid.
Heat vinegar and water in a small non-reactive saucepan over medium heat; whisk in sugar and salt until just dissolved. Remove from heat and add star anise pod, cumin seed, and black peppercorns. Let cool slightly for 5 to 10 minutes.
Pour liquid over radishes. Cover and let cool to room temperature, then refrigerate.

Nutrition Facts : Calories 16.7 calories, Carbohydrate 3.9 g, Fat 0.1 g, Fiber 0.3 g, Protein 0.3 g, Sodium 591.2 mg, Sugar 3.3 g

Ingredients

10 radishes, thinly sliced
⅔ cup white wine vinegar
⅓ cup water
1 tablespoon white sugar
1 teaspoon salt
1 star anise pod
½ teaspoon cumin seed
½ teaspoon black peppercorns

PICKLED RADISHES

Crunchy, sour, sweet and peppery are possibly the best adjectives for food, and they all describe these quick and easy pickled radishes. The radishes still have a peppery bite, while the vinegar mixed with sugar gives them that classic sweet pickle flavor. Ready in just minutes, these bright pink pickles are perfect for cheese and charcuterie boards, sandwiches, tacos or an afternoon snack.

Provided by Food Network Kitchen

Categories side-dish

Time 40m

Yield 1 pint (8 to 10 servings)

Number Of Ingredients 8

Pickled Radishes image

Steps:

Combine the vinegar, sugar, mustard seeds, salt, peppercorns and cloves in a medium saucepan over medium heat. Bring to a gentle simmer and stir until the sugar dissolves, 1 to 2 minutes. Carefully add the radishes and onion, bring to a simmer, then remove from the heat. Using a ladle or spouted measuring cup, transfer to a heatproof 1-pint jar. Let sit, uncovered, until cooled to room temperature, about 30 minutes. Serve or close the jar and keep in the refrigerator for up to 2 weeks.

Ingredients

1 1/4 cups distilled white vinegar
1/3 cup sugar
1/2 teaspoon mustard seeds
1/2 teaspoon kosher salt
5 whole black peppercorns
2 whole cloves
1 bunch radishes, stemmed and halved (about 8 ounces)
1/2 red onion, thinly sliced

PICKLED BABY TURNIPS

I didn't know how delicious these would be until I came back from a trip 10 days after pickling some gorgeous baby red turnips. Initially they tasted sort of blah, but after 10 days they were infused with the pickling brine, which contrasted beautifully with their innate pungent, almost piquant turnip flavor. Cut them into thin wedges, about 1/4 inch thick at the widest point.

Provided by Martha Rose Shulman

Categories project, appetizer

Time 5m

Number Of Ingredients 6

Pickled Baby Turnips image

Steps:

Place the turnips in a bowl or jar.
In a large bowl, combine the rice wine vinegar, sherry vinegar and sugar. Bring the water to a boil, remove from the heat and add to the vinegar and sugar mixture. Stir until the sugar is dissolved. Add the salt and stir well. Pour over the turnips, cover and refrigerate for at least 2 days before eating and for up to 2 weeks. Shake the jar from time to time or, if you use a bowl, place a saucer on top of the turnips to keep them submerged. Remove from the brine with a slotted spoon to serve.

Nutrition Facts : @context http, Calories 122, UnsaturatedFat 0 grams, Carbohydrate 28 grams, Fat 0 grams, Fiber 1 gram, Protein 0 grams, SaturatedFat 0 grams, Sodium 601 milligrams, Sugar 27 grams

Ingredients

2 cups baby turnips, cut in thin wedges (about 1/4 to 1/3 inch at the widest point), or sliced in half-moons
1/2 cup (135 grams) seasoned rice wine vinegar
1 tablespoon (15 grams) sherry vinegar
1/4 cup (50 grams) sugar
1 cup (230 grams) water
2 1/4 teaspoons (10 grams) kosher salt

More about "pickled turnips or radishes recipes"

PICKLED TURNIPS - THE DARING GOURMET

Web Aug 16, 2016 Reduce to medium, cover and simmer for 10 minutes. Let cool completely. Stuff the turnips into sterilized jars along with a few …
From daringgourmet.com
4.7/5 (3)
Total Time 30 mins
Category Condiment, Side Dish
Calories 48 per serving

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.
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. Screw on the lids. (*See note for instructions on canning the turnips.)
Let the pickled turnips sit in a relatively cool place for a week to enable to fermentation process. Then store them in the refrigerator and ideally eat them within two months. Using this method will result in a more interesting and complex flavor than canning them.
If you are canning them for long-term storage: 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 a year (for optimal flavor and texture, use within 6 months).

Pickled Turnips Or Radishes Recipes

PICKLED TURNIPS

QUICK PICKLED RADISHES

PICKLED RADISHES

PICKLED BABY TURNIPS

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