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I LOVE pickled turnips and this was my first try to make them at home. I used extra garlic and course kosher salt. I added some halved baby carrots too. I sliced the turnips french fry style. I placed it all in a large ziploc bag to sit for the 10 days. Unfortunately while good, these turned out way too salty and not vinegary enough for us. I'll try them again with less salt.
These are excellent!! I used a combination of turnips and radishes and left out the beet because I'm not a beet fan. The radishes supplied the desired color. I also substituted garlic scapes for the garlic as they were in season and provided a different color and texture. The recipe is definitely salty, so I would go with 5 - 6 Tbs next time. Totally satisfying :^)
These are delicious! I just opened my first jar of them. They are quite a bit saltier and not as tangy as I like, so next time I'll try it with a more vinegar, no celery leaves, and no garlic to let the turnip flavour come through. Yum!
These pickled turnips are delicious! My husband and I had these bright pink turnips on vacation and did some recipezaar snooping to figure out what they were and how to make them. This recipe is very easy and the finished product is a yummy showstopper. They are great with Middle Eastern food and good tucked into a stuffed pita as an additional crunch. The bright pink color makes it really unique. We did cut the turnips in a steak fry shape, but that's all we did differently. Great recipe! Thanks for posting.