My go-to has been to mash them with potatoes, which gives the potatoes just a hint of something spicy. It's a lovely way to serve them. Recently, I came across a Pickled Turnips recipe though, and decided to try them out. Pickled turnips are a staple of the Middle Eastern menu, and go great with falafel, salads, baked polenta, and fancy sandwiches. This recipe uses a lot of strong flavors to (I believe) mask the innate turnip-ness of the turnips. For a more turnip-y flavor, cut the chilies and garlic back to half of what is recommended.
- Christiana Thomas
2 pounds white turnips, peeled and cut into super thin (quarter turnips before slicing if large)
1/2 cup chopped dill
2 large garlic cloves, halved
4 dried chili peppers
2 cups water
1/2 cup white wine vinegar (plain vinegar will also work)
1 1/2 tablespoons salt
1/2 cup chopped dill
2 large garlic cloves, halved
4 dried chili peppers
2 cups water
1/2 cup white wine vinegar (plain vinegar will also work)
1 1/2 tablespoons salt
Place the sliced turnips and dill in a sterile quart-size canning jar, top with garlic and chilies
In a medium nonreactive saucepan, bring the water, vinegar and salt to a boil. Set aside to cool briefly, then pour warm mixture over the sliced vegetables. Place the lids on the jars and allow to rest at room temperature for up to 6 days, then transfer to the refrigerator. Pickles need to cure for at least 4 days before eating and should be eaten within 1 month.
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