Pickled Turnips

I love pickled and fermented veggies. I like the bold punch they can add to a dish. These pickled turnips do not disappoint; they are both beautiful and delicious! I like to make mine a bold shade of fuchsia by using half red beets, half turnips. Sure, you could make these with just beets, but I love the hint of radish flavor the turnips add.

I have always loved sour vinegar things, as long as I can remember. My mom used to make pickled beets when I was a kid, and they were always one of my favorites.  I also loved (and still love) sauerkraut. What can I say—I like strong, bold flavors. We always make these pickled turnips with shawarma, but they are also delicious with falafel on a salad, or I like to eat them right out of a jar for a snack.

Taste the Rainbow

One of my favorite ways to eat a healthy diet is to eat the rainbow—seeking out foods in bold, bright colors because they tend to be more nutritious. These bright pink pickled beets and turnips clearly are a colorful addition to your meal. Plus, both turnips and beets are nutritionally dense and loaded with good stuff for your body.

Save the leaves! Did you know that turnip leaves are even more nutritious than the root? According to WebMD turnip greens contain a whopping 115% of your daily value of vitamin K and 37% of your daily value of vitamin C. So chop up those greens and make a nice fresh salad to go on the side.

Pickled Turnips

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Add a little zang to your wraps and salads with these beautiful pink pickled turnips.

• Author: Erica

Ingredients

Units USM Scale 1x2x3x

• 2 turnips
• 2 beets
• 1 cup of white vinegar
• 1 cup of water
• 1 garlic clove
• 1 tablespoon of sugar
• 1/2 teaspoon salt

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Instructions

1. Peel the turnips and beets. Then cut the beets and turnips in half and slice them.
2. Toss the beets and turnips into a medium-sized saucepan. Add the remaining ingredients to the saucepan: vinegar, water, garlic, sugar, and salt. Give it a little stir to mix everything together.
3. Crank the high up to high, but once it reaches a boil, turn the temperature down to a low simmer and cook for about 30 minutes. Until the beets are tender. Remove from the heat and enjoy!

Notes

These can be served warm or chilled, but I prefer them chilled. Pickled turnips keep well in the refrigerator, easily up to a week.