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Cook Time:30 minsTotal Time:30 minsServings:40Yield:6 pint jars (about 12 cups)Jump to Nutrition Facts
Cook Time:30 minsTotal Time:30 minsServings:40Yield:6 pint jars (about 12 cups)
Cook Time:30 mins
Cook Time:
30 mins
Total Time:30 mins
Total Time:
Servings:40
Servings:
40
Yield:6 pint jars (about 12 cups)
Yield:
6 pint jars (about 12 cups)
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients2 ½poundsturnips, peeled and cut into 1/4- to 1/2-inch-thick wedges or sticks (about 8 cups)6 slices peeled beet3-6 whole large cloves garlic, sliced3 cups distilled white vinegar or cider vinegar3cupswater2 tablespoons plus 2 teaspoons sea salt2tablespoonssugar
Cook Mode(Keep screen awake)
Ingredients
2 ½poundsturnips, peeled and cut into 1/4- to 1/2-inch-thick wedges or sticks (about 8 cups)
6 slices peeled beet
3-6 whole large cloves garlic, sliced
3 cups distilled white vinegar or cider vinegar
3cupswater
2 tablespoons plus 2 teaspoons sea salt
2tablespoonssugar
DirectionsDivide turnips among 6 pint-size (2-cup) canning jars or similar-size tempered-glass or heatproof-plastic containers with lids. Add 1 beet slice to each jar (this dyes the pickles pink) and divide the garlic slices among the jars.Combine vinegar, 3 cups water, salt and sugar in a large saucepan. Bring to a boil and stir until the salt and sugar dissolve. Boil for 2 minutes. Remove from the heat.Carefully fill jars (or containers) with brine to within 1/2 inch of the rim, covering the turnips completely. (Discard any leftover brine.)Place the lids on the jars (or containers). Refrigerate for at least 1 week before serving. Store in the refrigerator for up to 1 month.TipsMake Ahead Tip: Cover and refrigerate for up to 1 month.Equipment: 6 pint-size (2-cup) canning jars or similar-size tempered-glass or heatproof-plastic containers with lidsOriginally appeared: EatingWell Magazine, July/August 2010
Directions
Divide turnips among 6 pint-size (2-cup) canning jars or similar-size tempered-glass or heatproof-plastic containers with lids. Add 1 beet slice to each jar (this dyes the pickles pink) and divide the garlic slices among the jars.Combine vinegar, 3 cups water, salt and sugar in a large saucepan. Bring to a boil and stir until the salt and sugar dissolve. Boil for 2 minutes. Remove from the heat.Carefully fill jars (or containers) with brine to within 1/2 inch of the rim, covering the turnips completely. (Discard any leftover brine.)Place the lids on the jars (or containers). Refrigerate for at least 1 week before serving. Store in the refrigerator for up to 1 month.TipsMake Ahead Tip: Cover and refrigerate for up to 1 month.Equipment: 6 pint-size (2-cup) canning jars or similar-size tempered-glass or heatproof-plastic containers with lids
Divide turnips among 6 pint-size (2-cup) canning jars or similar-size tempered-glass or heatproof-plastic containers with lids. Add 1 beet slice to each jar (this dyes the pickles pink) and divide the garlic slices among the jars.
Combine vinegar, 3 cups water, salt and sugar in a large saucepan. Bring to a boil and stir until the salt and sugar dissolve. Boil for 2 minutes. Remove from the heat.
Carefully fill jars (or containers) with brine to within 1/2 inch of the rim, covering the turnips completely. (Discard any leftover brine.)
Place the lids on the jars (or containers). Refrigerate for at least 1 week before serving. Store in the refrigerator for up to 1 month.
Tips
Make Ahead Tip: Cover and refrigerate for up to 1 month.
Equipment: 6 pint-size (2-cup) canning jars or similar-size tempered-glass or heatproof-plastic containers with lids
Originally appeared: EatingWell Magazine, July/August 2010
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Nutrition Facts(per serving)9Calories1gCarbs
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
