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Pink Pickled Turnips

Pink Pickled Turnips

The turnips will taste great after just one week in the pickling liquid, but for that full-on saturated pink hue, let them sit for two full weeks.


  • 1 small red beet, trimmed, peeled, quartered
  • 1 red chile (such as Fresno), halved lengthwise (optional)
  • 1 pound small turnips, trimmed, peeled, quartered
  • 2 tablespoons kosher salt

Recipe Preparation

  • Combine beet, chile (if using), and turnips in a 1-qt. heatproof jar or container.

  • Bring vinegar, salt, sugar, and 1½ cups water to a boil in a medium saucepan, stirring occasionally to dissolve sugar.

  • Pour pickling liquid over turnip mixture and let cool. Cover and chill at least 1 week before using.

  • DO AHEAD: Turnip mixture can be pickled 4 weeks ahead. Keep chilled.

Nutritional Content

Calories (kcal) 25 Fat (g) 0 Sodium (mg) 1487 Carbohydrates (g) 5 Dietary Fiber (g) 1 Total Sugars (g) 3 Protein (g) 1 Saturated Fat (g) 0Reviews Section

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