How to Serve Pickled Sliced Turnip Tempting

Tasty, Fresh, Healthy and Succulent.

Pickled Sliced Turnip. It's hard to get people excited about turnips. But on a recent trip to the Middle East, one of the things I loved most about the generous spreads of salads, roasted meats, and creamy-white cheeses that were a part of just about every meal, were the pickles - including pickled turnips, which were served even at breakfast. As someone who generally favors toast Pickled Turnip (Senmai-zuke) is a Kyoto specialty food.

Create some people, cooking is indeed things which is quite simple. Besides they are indeed like cooking and have will cooking that is very good, they are also creative in mixing each dish so that it becomes food luscious. But there are those who cannot be able to cook, so they must search and see recipes that are easy to follow.

Pickled Sliced Turnip Pickled Turnips get their gorgeous hue from hanging out with a handful of sliced beets for a week. They're incredibly easy to make and they add the perfect vinegary, slightly spicy (from the garlic) bite for your favorite Middle Eastern meals. Fun use of farm share turnips and beet Our CSA farm share gave us some huge turnips right at the end of the season.

You can make Pickled Sliced Turnip use 6 ingredients and 2 the steps. Here guides how you mix it.

The main ingredient Pickled Sliced Turnip as follows:

  1. You need 1 of Turnip *about 150g, thinly sliced.
  2. Prepare 2 tablespoons of Sugar.
  3. Provide 1/2 teaspoon of Salt.
  4. You need 2 tablespoons of Rice Vinegar.
  5. Prepare 5-10 cm of Kombu (Kelp).
  6. Provide 1 of small dried Chilli *whole OR sliced.

I found two pickled turnip recipes online. As usual I liked the Eating Well recipe better. The other one called for half a cup of salt for the same number of pints! I used a tablespoon of apple juice concentrate instead of sugar.

Instructions Pickled Sliced Turnip

  1. You need a right size jar or container to keep the sliced Turnip in the marinade. I have found a ziplock bag is the easiest option. Keep everything in the bag and remove the air, so that the Turnip slices can stay in this minimal amount of marinade..
  2. Keep in fridge for 1-2 days to marinate..

They were fresh, tasty and didn't have that odd sour aftertaste some. Combine vinegar, water, sugar, and salt in a saucepan and bring to a boil. Carefully pour the brine into the jar, including the bay leaves and the peppercorns. After that, transfer to a fridge to cool down. Repeat the turnip, beet and garlic layers, adding the bay leaf.