Pickled Carrots Turnips And Peppers Recipes
PICKLED TURNIPS
Finally, the underestimated and neglected turnip takes the stage. Oh that crunchy, fuchsia goodness! A staple in the Middle East, pickled turnips are the perfect addition to many dishes or wonderful on their own. This recipe will yield 2 Mason jars worth of pickled turnips, but I recommend making more than less since it does require planning ahead by 1 week.
Provided by Oh Tri Goodness
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time P7DT17m
Yield 8
Number Of Ingredients 7
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.
Nutrition Facts : Calories 16.3 calories, Carbohydrate 3.6 g, Fat 0.1 g, Fiber 0.8 g, Protein 0.5 g, Sodium 249.1 mg, Sugar 2.3 g
MASHED CARROTS AND TURNIPS
This recipe has been in my family for years. It's an inexpensive and easy dish to prepare.
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- Place carrots and turnips in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. , Drain and mash. Add the butter, salt and pepper. Sprinkle with parsley if desired.
Nutrition Facts : Calories 157 calories, Fat 12g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 250mg sodium, Carbohydrate 13g carbohydrate (9g sugars, Fiber 4g fiber), Protein 2g protein.
PICKLED CARROTS, TURNIPS, AND PEPPERS
Categories Ginger Side Vinegar Bell Pepper Carrot Turnip Gourmet Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 5 cups
Number Of Ingredients 15
Steps:
- In a saucepan bring the vinegars and the water to a boil with the sugar, the gingerroot, the garlic, the dill seeds, the celery seeds, the salt, the mustard, and the peppercorns and simmer the mixture, stirring occasionally, for 3 minutes, or until the sugar is dissolved. Put the carrots, the turnips, and the bell peppers in a heatproof container, pour the vinegar mixture over them, covering them completely, and chill the vegetables, covered, overnight. The vegetables keep, covered and chilled, for 1 week.
VINEGAR PICKLED CARROTS
Tasty pickled carrots are easy to prepare and sure to please everyone, maybe even your favorite bunny!
Provided by sal
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time 12h25m
Yield 32
Number Of Ingredients 6
Steps:
- In a medium saucepan, mix distilled white vinegar, white sugar, salt, pepper and water. Bring the mixture to a boil. Remove from heat and allow to cool slightly.
- Place the carrots in sterile containers. Cover with the vinegar solution. Seal the containers, refrigerate and marinate carrots 12 hours or overnight before serving.
Nutrition Facts : Calories 10.6 calories, Carbohydrate 2.5 g, Fiber 0.5 g, Protein 0.2 g, Sodium 85.1 mg, Sugar 1.6 g
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