Pickled Turnips

Pickled turnips are a vibrant and tangy Lebanese snack that adds a refreshing crunch to any meal. Their bright pink color and zesty flavor make them a delightful accompaniment to sandwiches, salads, or served on their own.

Ingredients

• Turnips - 250 grams, peeled and cut into sticks
• Beetroot - 50 grams, peeled and cut into sticks
• Water - 250 ml
• Vinegar (white or apple cider) - 125 ml
• Salt - 1 tablespoon
• Sugar - 1 teaspoon
• Garlic - 1 clove, smashed
• Black peppercorns - 5 pieces
• Bay leaf - 1 piece

Steps

1. In a saucepan, combine the water, vinegar, salt, sugar, smashed garlic, black peppercorns, and bay leaf. Bring the mixture to a boil over medium heat.
2. While the brine is heating, place the turnip and beetroot sticks in a clean glass jar.
3. Once the brine reaches a boil, pour it over the turnips and beetroot in the jar, ensuring they are fully submerged.
4. Seal the jar tightly and allow it to cool to room temperature.
5. Refrigerate the pickled turnips for at least 24 hours before consuming for the best flavor.

Nutrition

• Calories: 35
• Protein: 1 g
• Carbs: 8 g
• Fiber: 2 g
• Sugar: 1 g
• Sodium: 700 mg
• Cholesterol: 0 mg
• Total Fat: 0 g
• Saturated Fat: 0 g
• Unsaturated Fat: 0 g
• Water: 0.25 L

Health Benefits

• Rich in vitamins and minerals, particularly vitamin C and potassium.
• May aid digestion due to the presence of fiber and probiotics if fermented.

Tags