Pickled turnips for winter

Unusual, delicious and bright turnip harvesting for the winter! There are many ways to prepare turnips for the winter. This healthy vegetable contains a huge amount of vitamins and trace elements. Therefore, turnips must be eaten in winter. The easiest way to keep it until winter is to put it into storage in a cellar or other cold basement. But not everyone has such an opportunity, so more often it is frozen, pre-washed, dried and cut into pieces. Also interesting are such turnip blanks as pickling and pickling. Let's focus on the recipe for pickling turnips with beets. It turns out not only tasty and healthy, but also beautiful.

Snezhana

The author of the recipe

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Composition / ingredients

Servings:

Turnips

500

Beetroot

Garlic

Water

Salt

1.5

Table vinegar

Bay leaf

Peppercorns

Hot capsicum

0.5

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 14 % 1 g

Fats 0 % 0 g

Carbohydrates 86 % 6 g

30 kcal

GI: 57 / 0 / 43

Step-by-step cooking

Cooking time: 1 d 1 h

Step 1:
Prepare the ingredients for the billet. Pickling turnips is better during harvest, when the vegetables are fresh, juicy, delicious and contain maximum vitamins. Pickled turnips are a rather unusual and rare snack for the winter. Therefore, it is worth trying it, beetroot gives a special taste to the dish.
Step 2:
Wash the vegetables and dry them from the water. Peel the turnip. We cut it into plates about 0.5 centimeters thick. It is better to cut the circles into two parts so that they fit well into the jars.
Step 3:
Put the pieces of root vegetable in a deep container, pour the slices with salt and pour water so that it covers the turnips. Sliced pieces can be pressed down by oppression, for example, with a plate. We leave the turnips in the water overnight.
Step 4:
In the morning we drain the water, wash the turnip pieces under running water from salt. This method of soaking will save the root crop from a specific taste and bitterness.
Step 5:
Peel the beets and cut them into slices or also into halves of circles. We sterilize the jars for the workpiece in advance. Small jars are washed with cold water and soda. Sterilize in the oven, put them in the oven with the wet neck down. Turn on the oven at 160 degrees and sterilize the 0.5 l jars for about 15 minutes. You can sterilize the jars in another convenient way. We wash the lids and boil them, let them dry.
Step 6:
Cooking marinade. Pour water into a saucepan, add salt, bay leaf, pepper, a small piece of hot pepper. Bring to a boil, pour vinegar and boil for about 5 minutes.
Step 7:
We put pieces of turnips and beets in jars, alternating them with each other. Add a couple of cloves of peeled garlic to the jar. Fill turnips with beetroot with cooled marinade. We close the lids. we put the jars with the preparation in the refrigerator for a week to marinate.
Step 8:
The blank is ready. You can serve turnips to the table or cook different dishes from it. Bon appetit!