Best Pickled Baby Turnips Or Radishes Recipes

MIDDLE EASTERN PICKLED TURNIPS (PINK PICKLES!)

Steps:

• Make the brine. In a large measuring cup or a bowl with a pour spout, combine the distilled water and kosher salt. Stir until the salt has fully dissolved, then stir in the vinegar.
• In a large mason jar with a lid, arrange the turnips and beets (use two jars if you need to, making sure each jar has some beets for color). Add the chile peppers (or red pepper flakes), if using.
• Pour the brine into the jar/s, making sure the liquid covers the turnips all the way to the top.
• Cover the jar tightly and refrigerate for 5 days before using.

PICKLED BABY TURNIPS

Steps:

• Place the turnips in a bowl or jar.
• In a large bowl, combine the rice wine vinegar, sherry vinegar and sugar. Bring the water to a boil, remove from the heat and add to the vinegar and sugar mixture. Stir until the sugar is dissolved. Add the salt and stir well. Pour over the turnips, cover and refrigerate for at least 2 days before eating and for up to 2 weeks. Shake the jar from time to time or, if you use a bowl, place a saucer on top of the turnips to keep them submerged. Remove from the brine with a slotted spoon to serve.

PICKLED TURNIPS

Steps:

• Divide turnips, beet, and garlic between two 16-ounce Mason jars.
• Combine vinegar, water, sugar, and salt in a saucepan and bring to a boil. Boil for 2 minutes. Remove from heat and pour over turnips, leaving 1/2 inch of space on top. Seal jars and refrigerate for 1 week.

QUICK PICKLED RADISHES

Steps:

• Place radish slices into a pint-sized jar with a lid.
• Heat vinegar and water in a small non-reactive saucepan over medium heat; whisk in sugar and salt until just dissolved. Remove from heat and add star anise pod, cumin seed, and black peppercorns. Let cool slightly for 5 to 10 minutes.
• Pour liquid over radishes. Cover and let cool to room temperature, then refrigerate.

PICKLED TURNIPS

Steps:

• Put the turnips, beet and garlic into a wide-mouth, heatproof 1-quart jar.
• In a small saucepan, bring the vinegar, salt, sugar and 1 1/2 cups of water to a boil. When the salt and sugar are fully dissolved, pour the brine over the vegetables to fill the jar. Leave to cool. When completely cool, cover the jar and chill for 1 week.

PICKLED BABY TURNIPS OR RADISHES

Steps:

• Place the turnips in a bowl or jar. 2. In a large bowl, combine the rice wine vinegar, sherry vinegar and sugar. Bring the water to a boil, remove from the heat and add to the vinegar and sugar mixture. Stir until the sugar is dissolved. Add the salt and stir well. Pour over the turnips, cover and refrigerate for at least 2 days before eating and for up to 2 weeks. Shake the jar from time to time or, if you use a bowl, place a saucer on top of the turnips to keep them submerged. Remove from the brine with a slotted spoon to serve. Advance preparation: These benefit from a week or longer in brine and will last for a couple of weeks. Variation: Pickled Radishes

BRAISED TURNIPS AND RADISHES

Steps:

• Peel vegetables, or not; quarter turnips if necessary to make them about same size as radishes. Put in saucepan with pinch of salt, butter or oil, and water to come up about halfway to their height. Cover and turn heat to medium-high.
• Simmer until vegetables are just about tender, 10 to 20 minutes. Uncover and continue to cook until vegetables are shiny and glazed with their juices. Add more salt if necessary and serve hot.

BOK CHOY AND RADISHES

Steps:

• Cut off and discard root end of bok choy, leaving stalks with leaves. Cut green leaves from stalks and cut the leaves into 1-in. slices; set aside. Cut white stalks into 1-in. pieces., In a large cast-iron or other heavy skillet, cook bok choy stalks in butter and oil until crisp-tender, 3-5 minutes. Add the radishes, shallot, lemon pepper, salt and reserved leaves; cook and stir until heated through, 3 minutes.