Pickled Turnips
Savor the tangy goodness of homemade Pickled Turnips with beets, garlic, and peppercorns. Perfect for shawarma or snacking straight from the jar!
Equipment
- 1 Medium Saucepan
- 2 Quart Sized Mason Jars or 4 pint sized jars
Ingredients
- 2 Turnip Medium
- 1 Beet Halved & Diced
- 2 Garlic Cloves Roughly Chopped
- 2 Bay Leaves
- 1 Tbsp Whole Peppercorns
- 3 Cup Water
- 1/3 Cup Pickling Salt
- 1 Cup Pickling Vinegar
Instructions
- In a medium saucepan, add the water, vinegar, bay leaves, salt, and bring to a light boil. Stir until all salt is dissolved. Remove from heat.
- Wash, peel, and cut the turnips into half-inch wide sticks. Fill each jar.
- Wash, peel, and halve the beet. Rough chop each half and put half into each quart jar. If using pints, quarter the beet and put a quarter in each jar.
- Add half the garlic and the peppercorns to each jar
- Fill each jar with the boiled mixture from the saucepan. Leave 1/2" of headspace.
- Place lid on jars and let cool completely. Then place in the fridge for 5 days before eating. Make sure to shake the jars at least once a day to ensure even distribution of beet coloring and flavor.
- From here you can leave them in the fridge, they are good for up to 2 weeks, or you can water-bath can for long-term preservation (see notes).
Notes
- When processing pickled turnips in a water bath canner at sea level in quart-sized jars, it's recommended to process them for 15 minutes. This ensures proper sealing and preservation.
- Should you water bath can, you do not need to sterilize your jars beforehand, as you will be processing for longer than 1o minutes.
- Water-bath canning allows you to store these turnips for upwards of 2 years.