Fresh turnips are as delicious as they are nutritious. This Rosy Pickled Turnips Recipe makes a great choice as a side dish for your next meal.
Rosy Pickled Turnips Recipe
1 beet (3 inches in diameter) or a small can of beets
3 1/2 cups hot water
7 tbsp pickling salt
1 1/4 cups white vinegar
4 turnips about 3 inches in diameter
8 cloves garlic, peeled and halved
- Cook the washed, unpeeled beet in 2 inches of water in a small saucepan for 20 minutes. Cool, peel and cut it into 1 inch pieces. Set aside.
- Dissolve salt in hot water, then stir in vinegar. Peel turnips and cut into 1 inch pieces.
- Place turnips, beet and garlic in clean, 1 pint canning jars, and cover with salt water. Screw on clean canning lids. Kept at room temperature, these pickled turnips are ready to eat in 3 days. Makes 4 pints.
Contributing editor Barbara Pleasant gardens in southwest Virginia, where she grows vegetables, herbs, fruits, flowers and a few lucky chickens. Contact Barbara by visiting her website or finding her on Google+.
Read more about growing and cooking with turnips: Cool Weather Turnip Crops: Nutritious and Delicious.
This Rosy Pickled Turnips Recipe is a great way to include nutritious garden fresh turnips in your daily diet.