Pickled Turnips

Pickled Turnips Recipe from Kuwait with Beet and Garlic - Delicious and Easy-to-Make

Region / culture: Kuwait | Preparation time: 30 minutes | Cooking time: 0 minutes | Servings: 8

Introduction

Pickled turnips are a popular Middle Eastern condiment that adds a tangy and crunchy element to dishes. They are easy to make at home and can be enjoyed on their own or as a topping for sandwiches, salads, and more.

History

Pickled turnips have been enjoyed in Middle Eastern cuisine for centuries. They are often served alongside falafel, shawarma, and other traditional dishes. The pickling process was originally used as a way to preserve turnips for longer periods of time.

Ingredients

2 cups of water
0.25 cup of pickling salt
2 lb (907 g) of white turnips
1 beet
2 cloves of garlic
1 cup of white vinegar

How to prepare

Bring 4 cups of water and 1 tbsp of salt to a boil, stirring until all the salt is dissolved.
Remove from heat and let it cool.
Peel the turnips.
Cut small turnips into sixths; larger turnips can be cut into thick strips (about the size of a large french fry).
Peel the beet and cut it into thick strips.
Peel the garlic cloves and cut each one into quarters.
Layer the turnips in a large sterilized glass jar, alternating them with the beet strips and garlic.
Combine the cooled salt solution with 1 cup of vinegar, and pour it over the turnips.
Make sure there are no large air bubbles.
Place a piece of plastic wrap over the opening, and seal the jar with the lid.
Store the pickles in a cool place for at least three weeks.
The turnips will turn bright pink.
Refrigerate the pickles after opening.

Variations

Add sliced chili peppers for a spicy kick.
Use different colored beets for a vibrant mix of pickled vegetables.
Experiment with different spices such as peppercorns, coriander seeds, or dill.

Cooking Tips & Tricks

Be sure to use pickling salt, as regular table salt can contain additives that may affect the pickling process.

- Sterilize your glass jar before adding the turnips to prevent any unwanted bacteria from forming.

- Make sure to pack the turnips tightly in the jar to ensure they are fully submerged in the pickling liquid.

Serving Suggestions

Serve pickled turnips as a side dish with grilled meats, in sandwiches, or as a topping for salads and bowls.

Cooking Techniques

The pickling process involves preserving the turnips in a mixture of salt, water, and vinegar. This process helps to enhance the flavor and texture of the turnips.

Ingredient Substitutions

If you don't have white turnips, you can use radishes or cauliflower as a substitute. You can also use apple cider vinegar instead of white vinegar for a slightly different flavor.

Make Ahead Tips

Pickled turnips can be made ahead of time and stored in the refrigerator for up to several months. The longer they sit, the more flavorful they will become.

Presentation Ideas

Serve pickled turnips in a small bowl or jar for a colorful and tangy addition to your meal. Garnish with fresh herbs or a drizzle of olive oil for an extra touch.

Pairing Recommendations

Pickled turnips pair well with grilled meats, hummus, tabbouleh, and other Middle Eastern dishes. They also make a great addition to cheese boards and charcuterie platters.

Storage and Reheating Instructions

Store pickled turnips in the refrigerator for up to several months. They do not need to be reheated before serving.

Nutrition Information

Calories per serving

Each serving of pickled turnips contains approximately 20 calories.

Carbohydrates

Each serving of pickled turnips contains approximately 5 grams of carbohydrates.

Fats

Pickled turnips are low in fat, with less than 1 gram of fat per serving.

Proteins

There is minimal protein in pickled turnips, with less than 1 gram per serving.

Vitamins and minerals

Pickled turnips are a good source of vitamin C and fiber. They also contain small amounts of calcium, iron, and potassium.

Alergens

Pickled turnips are typically allergen-free, but be sure to check the ingredients for any potential allergens.

Summary

Pickled turnips are a low-calorie, low-fat condiment that provides a good source of vitamin C and fiber.

Summary

Pickled turnips are a delicious and versatile condiment that can add a burst of flavor to a variety of dishes. With just a few simple ingredients and some patience, you can enjoy homemade pickled turnips whenever you like.

How did I get this recipe?

The first time I saw this recipe, I was filled with a sense of excitement. I had always loved trying new dishes and learning new recipes, so when my friend Martha handed me a handwritten card with the instructions for pickled turnips, my heart skipped a beat. Martha had learned the recipe from her own grandmother, who had passed it down through the generations. I knew that this recipe was something special, and I couldn't wait to give it a try.

I had never been a huge fan of turnips before, but something about the idea of pickling them intrigued me. I loved the tangy, sweet flavor of pickled vegetables, and I was curious to see how it would work with turnips. Martha assured me that the pickling process would mellow out the sharpness of the turnips, leaving behind a delicious and unique flavor.

I gathered all the ingredients I would need – turnips, vinegar, sugar, salt, and spices – and set to work in my kitchen. As I peeled and sliced the turnips, their crisp white flesh gleaming in the sunlight, I couldn't help but marvel at the beauty of these humble vegetables. I carefully packed them into jars, layering them with slices of onion and garlic, and poured the hot pickling liquid over the top.

The smell that wafted up from the jars was intoxicating – a heady mix of vinegar, sugar, and spices that made my mouth water in anticipation. I sealed the jars tightly and set them aside to cool, eager to taste the fruits of my labor.

As the days passed, the pickled turnips sat on my kitchen counter, their colors deepening and their flavors melding together. I couldn't resist sneaking a taste every now and then, and each time I was blown away by the complexity of flavors that had developed. The sharpness of the turnips had indeed mellowed, giving way to a sweet and tangy pickled perfection that I had never experienced before.

When the time finally came to open a jar and serve the pickled turnips, I couldn't wait to share them with my family. We gathered around the table, passing the jar from hand to hand and savoring each crunchy, tangy bite. My children, who had always been wary of turnips, couldn't get enough – they devoured the pickled slices with gusto, begging for more.

As we ate, I regaled my family with the story of how I had come to learn the recipe for pickled turnips. I told them about Martha and her grandmother, about the handwritten card that had sparked my curiosity, and about the hours I had spent in the kitchen, patiently waiting for the pickling magic to happen.

My family listened intently, hanging on my every word, and I could see the joy in their eyes as they tasted the fruits of my labor. It was a moment of pure happiness and connection, a reminder of the power of food to bring people together and create lasting memories.

From that day on, pickled turnips became a staple in our household. I made batch after batch, experimenting with different spices and flavors, always striving to perfect the recipe that had captured my heart. And each time I made them, I thought of Martha and her grandmother, of the generations of women who had passed down this culinary tradition, and I felt a deep sense of gratitude for the gift of good food and good company.

As I sit here now, surrounded by my family and the scent of pickled turnips wafting through the air, I am filled with a sense of contentment. I may not have traveled the world or lived a glamorous life, but I have learned the value of simple pleasures and the joy of sharing them with the ones I love. And for that, I am truly grateful.