Pickled Turnips ("torshi Lift")
- Ready In:
- 240hrs 20mins
- Ingredients:
- 7
- Yields:
-
2 pounds of turnips
- Serves:
- 8-10
ingredients
- 2 lbs turnips, small
- 2 -3 celery leaves
- 2 -4 garlic cloves (optional)
- 1 beet, uncooked and sliced
- 4 -6 tablespoons salt (Kosher salt is best)
- 3 1⁄2 cups water
- 1 1⁄4 cups white vinegar
directions
- Peel and wash the turnips, then cut them into halves or quarters (depending on the size). Pack the pieces into a clean jar with the celery leaves and garlic cloves. At regular intervals, add the slices of raw beet.
- In a pot, dissolve the salt in the water and stir in the vinegar. Heat until boiling, then cover the vegetables with this solution and seal tightly.
- Store in a warm place until mellowed, approximately 10 days. Then transfer the jar to a cooler spot.
- The pickles should be eaten from within a month to 6 weeks of making.
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Reviews
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I LOVE pickled turnips and this was my first try to make them at home. I used extra garlic and course kosher salt. I added some halved baby carrots too. I sliced the turnips french fry style. I placed it all in a large ziploc bag to sit for the 10 days. Unfortunately while good, these turned out way too salty and not vinegary enough for us. I'll try them again with less salt.
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These are excellent!! I used a combination of turnips and radishes and left out the beet because I'm not a beet fan. The radishes supplied the desired color. I also substituted garlic scapes for the garlic as they were in season and provided a different color and texture. The recipe is definitely salty, so I would go with 5 - 6 Tbs next time. Totally satisfying :^)
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These pickled turnips are delicious! My husband and I had these bright pink turnips on vacation and did some recipezaar snooping to figure out what they were and how to make them. This recipe is very easy and the finished product is a yummy showstopper. They are great with Middle Eastern food and good tucked into a stuffed pita as an additional crunch. The bright pink color makes it really unique. We did cut the turnips in a steak fry shape, but that's all we did differently. Great recipe! Thanks for posting.
Tweaks
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These are excellent!! I used a combination of turnips and radishes and left out the beet because I'm not a beet fan. The radishes supplied the desired color. I also substituted garlic scapes for the garlic as they were in season and provided a different color and texture. The recipe is definitely salty, so I would go with 5 - 6 Tbs next time. Totally satisfying :^)
RECIPE SUBMITTED BY
I am a junior at the University of Illinois @ Urbana Champaign, studying Speech and Hearing Science with a concentration in Audiology.
I grew up in a very small rural town in northern Illinois and attended a residential high school (IMSA) in Aurora. I love soccer, fishing, dissecting stuff, drawing and painting, henna, pyrography, knitting (although I am not very good at it!) cooking and prowling for recipes online, Judaism, reading, rock climbing, and the outdoors. I hope to pursue a doctorate in Audiology (AuD) after undergrad.
I have always loved cooking and trying new foods, and moving into my first apartment has been a wonderful opportunity to do so. However, it has also been quite a transition getting used to actually cooking for myself everyday, without making a huge ordeal. I do believe I am getting better at fixing a meal in a more efficient amount of time :)