Condiments/ KETO Friendly/ Sides/ Veggies

Middle Eastern Pickled Turnips…yum!

Pickled Turnips are vinegary, crunchy and have a touch of heat. We’re crazy for them whenever we have Zankou Chicken and miss them when the leftovers are gone. So, I decided to try and make my own. Very simple! A perfect side to your favorite sandwich, gyro, roast chicken or kebab…or just a munchie all by itself!

Adapted from: DinnerThenDessert.com

Middle Eastern Pickled Turnips

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By leslie Serves: 3-4 Cups / 16 Servings
Prep Time: 15 minutes Cooking Time: 3-5 minutes

These gorgeous pickled turnips are great with just about anything OR just munch them as a snack. This is just about the easiest recipe there is!

Ingredients

  • 3 cups water
  • 1/3 cup Kosher salt
  • 2 bay leaves
  • 1 cup white vinegar
  • 2 pounds turnips, peeled and cut into 1/2 inch thick strips
  • 1 small beet, cut into 1/2 inch thick strips
  • 1/2 jalapeno, seeded (optional)
  • 2 cloves garlic, roughly chopped

Instructions

1

In a medium sized pot, add water, Kosher salt and bay leaves. On medium heat, stir until salt is dissolved, 3-5 minutes.

2

Let this cool completely and then add vinegar.

3

In a large container with a tight fitting lid, add your turnips and beets.

4

Add the garlic - Note: Garlic is not for eating...only for seasoning.

5

Shake or stir contents once a day.

6

Let sit for 5 days.

7

The pickled turnips taste best refrigerated. They usually last a month in the refrigerator.

Nutrition

  • 21 Calories
  • 4g Carbohydrates
  • 1g Fiber
  • 2402mg Sodium

Notes

*Nutrition information is provided as a courtesy only and should be construed as an estimate rather than a guarantee.” *Carbohydrates are NET Carbs unless the Fiber is listed. If the Fiber is listed, subtract it from the Carb count and you’ll get the NET Carbs.

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