Pickled Turnips
I’m fussy about pickles! They must be firm and of course, tasty, but not too vinegary, not too sharp, not too sweet, not too salty! Turnips are my favourite. Hope you enjoy these!
Pickled Turnips
Bright pink pickled turnips
Ingredients
For Pickling
- 1 kilogram turnips
- 2 large beetroot
- 5 cloves garlic
- 1 fresh red chilli (hot, optional)
Pickling Solution
- 500 mls water
- 135 grams cooking salt
- 625 mls white vinegar
Instructions
- Sterilise pickling jars and lids by boiling them up in plenty of water for 5 minutes. Ordinary jars are fine – as long as they are large enough.
- Prepare pickling solution – dissolve salt into the water. Bring to the boil. Boil for at least 3 minutes. Add vinegar.500 mls water, 135 grams cooking salt, 625 mls white vinegar
- Peel turnips and beetroot, wash them well then slice them into largish wedges or sticks. A large beetroot would be at least 8 pieces.1 kilogram turnips, 2 large beetroot
- Arrange in the jars with peeled, thickly sliced garlic and whole chilli (1 per jar). Completely cover with pickling solution. Seal and set aside for 2 weeks before eating. Pickles do not need refrigeration until opened.5 cloves garlic, 1 fresh red chilli
Notes
Pickled turnips have quite a strong flavour. If you like you can soak in water for a few minutes just before eating.
Nutrition
Calories: 34kcalCarbohydrates: 6gProtein: 1gFat: 0.1gSaturated Fat: 0.01gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.01gSodium: 2673mgPotassium: 195mgFibre: 2gSugar: 4gVitamin A: 30IUVitamin C: 15mgCalcium: 25mgIron: 0.4mg
