Pickling Turnips (Medium)
By: Flayre Spring
As winter knocks on our doors, I, being a foodie and self-proclaimed amateur chef, could not help but think of pickled vegetables. Even just the thought of jars filled with scrumptious and colorful vegetables makes me drool.
Pickling vegetables in the winter is nostalgic to me. It brings back so many memories of my childhood when my mom and I would spend hours in the kitchen, chopping various vegetables for pickling. Pickling is a great way to preserve vegetables, which also enhances their flavor and nutrition profile. And having jars of pickled goodies in the fridge saves you from going out on the cold winter nights when you are craving a snack. Not only pickling is fun, but it also comes with numerous health benefits. Pickled cucumbers are among the most popular snacks in the United States, but many other vegetables could be pickled effortlessly at home. Turnips are one of the easiest and delicious vegetables to pickle in the winter. They are packed with essential vitamins and micronutrients.
Moreover, turnips aid in digestion and help with blood pressure. This cruciferous vegetable is an excellent source of trace minerals, which are extremely important for our body. I could go on and on about how good this beautiful vegetable is for our health but let’s start pickling for now. Here is the quick recipe for pickling turnips at home which requires minimal prep time and only a few ingredients, which are readily available in any kitchen.
You will need:
Five large Turnips (peeled and sliced)
One tablespoon of garlic paste
One tablespoon of ginger paste
One tablespoon of salt
One tablespoon of brown sugar
One quarter cup of white vinegar
Half tablespoon of red pepper flakes
One quarter cup of yellow or black Mustard seeds (crushed or ground)
Four cups of boiled water
A large glass jar to pickle
Wash the turnips thoroughly and peel them. Cut them into medium slices. Ensure that the slices are not too thin as they could get mushy or could get prone to breakage during the pickling period.
Boil the water in a large soup pot or a saucepan. Add the sliced turnips and let them boil for six to eight minutes. They need to be only half cooked as the vinegar and spices will do the rest of the curing. Check with a fork to make sure they feel a little soft but still hold firmness. Drain the water and let them sit to cool.
Now it is time to make the pickling solution!! Take a large glass jar or a container. Wash it with hot water and make sure it is thoroughly clean. Add the turnips slices which should be at room temperature by now. Add together red pepper flakes, ginger, garlic, sugar, vinegar, mustard seeds, and salt and mix them thoroughly in the jar. Let the mixture sit for 15 minutes.
Meanwhile, boil four cups of water and let it cool down. Add the room temperature water to the jar and fill it to the mouth. Gentle but thoroughly mix the contents in the jar. Make sure all the turnip slices are fully immersed in the pickling solution we just made.
We are almost done!!! Put the lid on and check if the jar is sealed properly. It needs to sit in the sunlight for three to five days to start the pickling process. It could be kept somewhere near the window or outside in the open to assure it gets the sunlight it needs.
After a few days, the turnips should now be pickled and ready to enjoy. One way to check is to take a slice and feel it with your fingers; it should be very soft and break easily. This quick and simple pickling method could be used for other vegetables such as carrots, onions, cabbages, cucumbers, broccoli and the list goes on. This savory treat could be relished with meals as a side dish or could be just devoured as a snack. The pickle’s spices keep the body warm in the cold winter and are incredibly beneficial for overall health and nutrition.