a crunchy, bite of earthy, zesty pickled turnips and beets
Turshi, or pickled vegetables, is a popular side dish or sandwich addition to many Middle Eastern cuisines. Here we simply have turnips, usually white fleshed, that have been pickled with beets so they’ve picked up their beautiful magenta color. Both beets and turnips are root vegetables. Root vegetables provide complex carbs, are high in fiber, good sources of vitamins A and C, and contain disease preventing antioxidants. Root vegetables include potatoes, carrots, parsnips, rutabaga, butternut squash, and more! Again, I can’t stress the importance enough of diversifying your intake of nutrient-dense fruits and vegetables!
Pickled Turnips and Beets (Turshi)
4 turnips, washed, peeled and cut into desired shape
2 beets, washed, peeled and cut into desired shape
3 cups of water
3 cups of vinegar
¼ cup salt
2 garlic cloves, peeled
1 small jalapeno, sliced *optional*
- Prepare your jar. Wash well with warm soapy water, set aside and allow to dry.
- Next add in your turnips and beets. Leaving about an inch from the top of the vegetables to the rim of the jar.
- Next make the pickling liquid by combine the vinegar, water, and salt in a small saucepan over high heat. Allow to boil and stir to dissolve the salt. Pour this brine over the turnips and beets. You might not use all the brine.
- Next seal the jars by placing the lids tightly over the jar
- Let the jars cool to room temperature before moving it to the refrigerator. The flavors will improve as they age. Wait at least 48-72 hours before cracking them open.
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