My (camera shy) great aunt is the pickle wizard in the family and graciously blessed us with her recipe for pink turnips. 🥰
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Ingredients:
3 turnips
1/2 beet
1 cup vinager
3 Tablespoons kosher salt
1/2 Tablespoon citric acid
4 cups hot water
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Clean the beets and turnips. Cut the tops off and chop into fingers. Then pack them in your clean jar. Add vinegar. Mix salt and citric acid into hot water till dissolved. Then top off your jar with this water. Let sit for 3 days on a counter, shaking jar a lil bit once a day. Then you can put it in the fridge and eat whenever. 😇
These hot pink pickled turnips are a staple at basically any middle eastern restaurant and recently I had the opportunity to learn the recipe from my great aunt while she was visiting the US she’s the pickling wizard of the family I was really surprised at how easy they
Are to make and the fact that they get this gorgeous pink color without any artificial die follow the recipe down below and 3 days later you can enjoy these delicious pickles alongside basically any meal
2 Comments
A big Thank You to your great aunt for sharing this recipe! I like pickled things and turnips, but beets taste like dirt to me (I've tried them many different ways and…still taste like dirt 🫤). Now I have to decide if I want to make this with or without the beets (and hope it still turns out great).
I am getting so much more interested in pickling lately! These look great.