1. Do I need to use sterilized jars?

While sterilizing jars is essential for long-term canning, it’s not strictly necessary for quick pickles like pickled turnips. However, using clean, hot water-washed jars is crucial to prevent contamination.

2. Why are my pickled turnips soft?

Soft pickled turnips can result from using old or overripe turnips, or not packing the jar tightly enough. To maintain a crunchy texture, use fresh, firm turnips.

3. How long do pickled turnips last?

Pickled turnips can last for several weeks to a few months when stored in the refrigerator. If kept in a cool, dark place in an airtight jar, unopened pickled turnips can last for up to 6 months. Once opened, they should be consumed within 4-6 weeks for optimal flavor and texture.

4. How can I know I have enough salt?

To guarantee that you are using enough salt follow this old-fashioned method. Method : In a small bowl, add 3 cups of water and 2 tablespoons of sea salt, then place a clean raw egg (in its shell) into the brine. Guideline : If the egg floats, your brine has enough salt. If it sinks, you need to add more salt. This test works because salt increases the density of the water, causing the egg to float.

Pickled Turnips Recipe

Name: Pickled Turnips Recipe
Prep time: 15 min
Total time: 15 min
Cuisine: Palestinian/Middle Eastern
Ingredients: 5 medium size turnips; 1-2 medium size beet; 3-4 cups tap water; 3-4 tablespoons sea salt.; 3 tablespoons white vinegar (1 tablespoon per jar); 3 teaspoons granulated sugar (1 teaspoon per jar)

Description

Pickled turnips are a staple in the Palestinian pantry. Other than their beautiful natural color which comes from beets, they are so easy to make and they bring so much flavor to many dishes.

Ingredients

Units

5 medium size turnips
1-2 medium size beet
3-4 cups tap water
3-4 tablespoons sea salt.
3 tablespoons white vinegar (1 tablespoon per jar)
3 teaspoons granulated sugar (1 teaspoon per jar)

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Instructions

Wash turnips then with a knife cut stems and peel skin (you can use a peeler).
Slice each turnip into the size of your pinky finger or larger per preference.
Place sliced turnips in a large bowl, and sprinkle 1-2 tablespoons of salt.
Mix well and let them sit for 2-4 hours.
Meanwhile, prepare beets, peel the skin, and slice to a similar size of turnips or larger.
Wash turnips from salt and rinse.
Place sliced turnips into a clean wide mouth jar, in between add slices of beets.
Prepare the brine, dissolve 1 tablespoon of sea salt into 1.5 cups of water, and stir well.
Pour in the brine over the sliced turnips in a jar making sure they are fully submerged.
On top of the brine of each jar add 1 tablespoon of white vinegar and 1 teaspoon of granulated sugar.
Seal the jar tightly with a lid and shake well so the brine is integrated well with the sugar and the vinegar.
Let it sit at room temperature for 3-5 days.

Notes

Make sure to dissolve 1 tablespoon per 1.5 cups of tap water.
To expedite the process, leave the jar near a window with the sun hitting, which can speed up the fermentation process.
When all the turnips turn into pink that's an indication that they're ready.
This salt quantity is for sea salt, be aware that table salt is saltier, therefore adjust the quantity or use the traditional salt testing method provided in the FAQ section, question #4.
Always start with fresh, firm turnips for the best texture. Older or softer turnips may result in mushy pickles.
Cut the turnips into uniform slices or batons to ensure even pickling. This way, all pieces will absorb the brine at the same rate.
For extra-crisp pickles, make sure to let the sliced turnips sit in salt for 2-4 hours before pickling. This draws out moisture and enhances crunch.
Pack the turnips and optional beet slices tightly in the jar, but don’t overfill. Leave a little room at the top for the brine to fully cover the vegetables.
Always use glass jars for pickling. Plastic can absorb odors and stains, and metal lids should be lined with plastic to prevent corrosion from the vinegar.