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
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! In a medium sized pot, add water, Kosher salt and bay leaves. On medium heat, stir until salt is dissolved, 3-5 minutes. Let this cool completely and then add vinegar. In a large container with a tight fitting lid, add your turnips and beets. Add the garlic - Note: Garlic is not for eating...only for seasoning. Shake or stir contents once a day. Let sit for 5 days. The pickled turnips taste best refrigerated. They usually last a month in the refrigerator. *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.Middle Eastern Pickled Turnips
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