Tag Archives: pickled turnips

PINK PICKLED TURNIPS

Posted on by
1

After two freezes (and snow!) this winter, I’m grateful to see the first signs of spring starting to appear.  The very first blooms that “turnip” — even before the trees sport their glossy spring green new leaves — are mostly pink.  If you pay attention, you’ll see these early pink signs of spring everywhere  — azaleas, redbuds, roses, japanese magnolias, lorapetalum.

Azaleas and Japanese magnolias

Lorapetalum and Peggy Martin roses

Redbuds

Soon, Houston will be ablaze in color.  It’s a magnificent show  I look forward to every year. Spring hopes eternal.

To celebrate this pink spring awakening, I made a batch of bright pink pickled turnips — they often “turnip” as a bright pop of color on plates in middle eastern restaurants.  On a recent trip to the farmers market, I came across ginormous turnips that had just fallen off the proverbial turnip truck:

The one I brought home was just shy of two pounds.  For context, here it is next to a quarter:

Whoa

Fun fact — if you leave your turnip sitting around long enough, it will sprout a miniature forest of turnip greens:

I am tickled pink by these neon bright pickled turnips  and how easy they are to make.  I would never “turnip” my nose at them.

5 from 1 reviews
Print
PINK PICKLED TURNIPS
Author: 
 
Ingredients
  • 3 cups water
  • ⅓ cup kosher salt
  • 1 bay leaf
  • 1 cup distilled white vinegar
  • 2 large turnips, peeled and sliced into ½" thick batons
  • 1 small red beet, peeled and cut into ½" thick batons
  • 2 cloves garlic, thinly sliced
  • 2 cayenne chilis (optional)
  • Sprig of dill (optional)
Instructions
  1. Heat 2 cups of water in a small saucepan over medium heat. Add the salt and bay leaf, stirring until the salt is dissolved. Remove from heat and let cool, then add the vinegar and the remaining 1 cup of water.
  2. Place the turnips, beets, and garlic (and cayenne and/or dill, if using) into a large glass jar, then pour the brine, including the bay leaf, over them. Cover and set aside at room temperature for 2-3 days, then refrigerate until ready to serve.

 

The pink show starts immediately

After a few days, the pickled turnips are ready, willing, and pink

Think pink!