Pickled turnips; digestive aid and tasty treat
Posted on | December 13, 2007 | 79 Comments
Have you ever tasted pickled turnips and felt the sweet explosion of turnipy goodness waking your taste buds up from a deep slumber? The first time I had them was last year at a local Middle Eastern restaurant. An insert stuck into the menu notified customers that the wrap style sandwiches now also contained pickles and turnips but just say the word if you think pickles are nothing more than cucumber or some other smelly vegetable steeped in evil. OK, they didn’t say it quite like that, just that you can decline the pickled bits if you so desire.
But you and I both know people who shudder visibly at the thought of pickles. S, the guitarist in the lunchtime band thinks pickles are a weapon of mass destruction. Lunch with him on Friday is a hoot because he places his order and then pauses and we all wait. Conversation always stops when he’s ordering. He always turns back to his menu for a moment, studying it as if he’s going to maybe order a side of something (fried pickles perchance?)*, and then looks up at the waitress as if something has just occurred to him and says “Oh yeah, and No. Pickles. I don’t want any pickles touching anything on my plate.” It doesn’t matter how many times I hear this routine, it’s always funny. I love S even though he won’t eat at this particular restaurant and I’m so done with fish sandwiches, Iceberg lettuce salads and cheeseburgers at chain restaurants. I think I may have to ditch the gang and hit Aladdin’s tomorrow (warning: flash on their site).
Aaaanyway, that day I hadn’t made up my mind between the grilled tuna on salad and the grilled tuna and salad wrap. The pickles clinched the deal and boy-howdy, they did not disappoint. Tiny gherkin pickles and sticks of bright pink pickled turnip in every bite. Not a ton of them, just enough to give each bite a spicy-sweet tang and a crunchiness that you just can’t get from lettuce. Heavenly. And I’ve been fantasizing about making my own pickled turnips ever since.
I actually wanted to do it when I first read Nourishing Traditions: The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats
So a few years later—you know how that goes, right? How three years can go by and your to-do list has only grown longer? Yeah, I thought so. I used to believe I was the only overwhelmed person on the planet who couldn’t reach any of her goals, but then along came the internet and I found out that we’re mostly all like that and the people closest to me were just perpetuating the lie of success and efficiency. Ha! Ha-hah! Heh. I’m kidding.
OK, are you still with me? It’s three years later and I’m just barely out the other side of the worst stomach flu of my life (people, the things I didn’t tell you…except for you and my poor mother and sister. And a couple of co-workers. I told all of you and I’m really, really sorry. Truly. But you know it was funny, too.) I tell you, extreme gastric distress made me crave the pickled turnips in the worst way. I had snapped up some locally grown turnips at the farm stand right before Thanksgiving and dumped them in the bottom drawer of the fridge and they didn’t look too bad, just a little yellowed around the edges. I doubled the recipe I found at astray.com, after comparing and constrasting about twenty others. I settled on this one because I liked the addition of celery leaves and the smaller amount of salt.
Pickled Turnips
Yield: 1 pint
* 1 large beet
* 4 small turnips or 3 medium size turnips
* 3-5 garlic cloves, peeled and sliced (I used 2 cloves per jar because my belly wasn’t in the mood for garlic. But I knew it would be later, so I kept some in.)
* Young celery leaves (no measurement on the recipe. I used about 3 tablespoons, very barely chopped.)
* 1/2 cup each white vinegar and water
* 1 tablespoon coarse salt (I used Kosher.)
Boil beet in water until tender and peel, cool, slice and set aside. Drop turnips into boiling beet water for 2 to 3 minutes, take out and peel. Cut into French-fry size sticks.
Sterilize 1 pint wide-mouth jar, layer turnips, beets, a few slices of garlic and celery leaves.
Combine water, vinegar and salt and bring to a boil, making sure salt dissolves. Fill jar with vinegar mixture (I left about a half inch head), seal and store in a warm place for ten days. (I put plastic wrap over the jar before I put the lid on and also set the jars in plastic containers in case they leak. I hear that can happen with fermenting.)
After opening, store in the refrigerator. These get better the longer they sit – which the recipe promises seldom happens, which is why I doubled it.
If you’re interested in reading about the benefits of eating fermented foods, here’s a pretty comprehensive article from Natural Health written by Jill Neimark.
If these come out as good as I expect them to, then I’m going to try some of the lacto-fermentation recipes from Nourishing Traditions. Eight days left, people. Any suggestions for what to try the turnips with first?
* Fried pickles are apparently a local delicacy. I have yet to try them because I’m told that I need to wait and have them at a specific diner in Akron whose name I can’t recall, but I’m promised that they’re worth the drive. I’m skeptical and people, I love me some pickles. But fried? I don’t know. It seems so Ohio State Fair Cuisine. Followed by a fried Snickers Bar. Some things really are just wrong. That right there is definitely one, and possibly two of them in the same meal. Pass the TUMSâ„¢.
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79 Responses to “Pickled turnips; digestive aid and tasty treat”
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December 13th, 2007 @ 10:13 pm
Oh, Kelly, I will gladly join you again for a salad or sandwich with the pickles! Yummm!!!!
[Reply]
December 13th, 2007 @ 10:51 pm
Oy, I am so not a turnip lover but I guess pickled they’d be just fine. I adore beets, though, so I think I would gladly eat a jar of these only because they were part of the mix!
What do you think it is about pickles with your friend? Does he have, say, salad dressing on a salad? (Is it a vinegar thing, in other words?)
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December 14th, 2007 @ 2:15 am
[...] wrote an interesting post today on Pickled turnips; digestive aid and tasty treatHere’s a quick [...]
December 14th, 2007 @ 7:02 am
Isn’t it funny how illness can make you crave things like that? I may not be as rabid as S. about not wanting pickles on my food, but I don’t usually go for them. Still, at the end of my recent respiratory infection, I found I was desperately wanting to crack open a jar of my watermelon pickles… having NEVER eaten them before. Holy mackerel, did those taste GOOD! Wild…
[Reply]
December 14th, 2007 @ 8:21 am
Mmmm. There is a Middle Eastern restaurant in Philly that used to put pickled baby eggplants stuffed with walnuts in their sandwiches and they were the best thing ever. I salivate just thinking about them. You’ve also inspired me to get that book at long last (Nourishing Traditions), so thanks.
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December 15th, 2007 @ 8:20 pm
My wife and I are not too fond of beets, but after reading your post along with a few others, we’ve begun talks of giving them a go in our kitchen and garden.
I know that I’ve read about some other foods you’ve made in bulk to put by, but I don’t recall if you’re into freezing. The reason I bring this up is that my wife and I like to freeze (we’re new), but we are having a heck of a time finding suitable (reusable) containers. Can you recommend anything?
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December 17th, 2007 @ 12:32 am
I love pickles! Oh do I! To me a sandwich is a waste of space without pickles- your pickled turnips look ravishing.
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January 10th, 2008 @ 7:57 am
Say, what if you don’t have any celery leaves? Do you think some celery seed thrown in would be an acceptable substitute? Or is that an ingredient one could comfortably leave out? I found out that the little eggplants I love are called Makdous. Thanks for inspiring me to find out.
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January 10th, 2008 @ 8:30 am
Darcy, I would think celery seed would be a fine substitute. Plenty of the recipes I looked at didn’t have celery at all. A few were even as simple as turnips, a slice of cooked beet, salt, water and vinegar.
I think next time I make them, I’ll use a little less garlic, less beet and maybe no celery leaves. They seemed to add a bitterness, though that could have been my turnips, which were a couple of weeks old.
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January 10th, 2008 @ 8:35 am
Hey, Kelly! I’m so sorry I didn’t answer your comments before. It slipped my addled mind. I do a little bit of freezing, but don’t have a stand-alone freezer yet, so not nearly as much as I will next season after I buy one. I’m a baaaaaad person because I use freezer bags. they take up a whole lot less space. But once I do get that freezer, I’ll be testing out container options. I’ll share what I find.
Seems like beets are a love-em or hate-em thing for most people. They’re lovely roasted in thin slices with a bit of e.v. olive oil and fresh lemon juice, then tossed with fresh dill. Yum!
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February 1st, 2008 @ 8:52 am
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February 4th, 2008 @ 10:06 pm
I just made up two quart sized jars of these with some watermelon turnips from our organic veggie box. I wasn’t sure how to use them until I came across this recipe. I added radishes and more beets, so we’ll see how it turns out. I’m excited. Now I just have to figure out how to use up two tree-fuls of oranges and another of lemons.
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February 27th, 2008 @ 2:18 pm
Hey Heather, congratulations and thanks for sharing. I like the idea of adding radish which gives me the idea to use a sliver of fresh horseradish, too. I’ll try to not be jealous of your oranges and lemons as I sit here and watch the snow fall to the ground. To kill some time, I’m off to google *watermelon turnips* because I’ve never heard of such a variety!
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March 7th, 2008 @ 6:41 am
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March 19th, 2008 @ 5:25 am
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July 5th, 2008 @ 4:26 pm
hello & thanks for the recipe. I had these first at a restaurant in NYC called Alphanoose. They have the world’s BEST shawarma and I think it’s the turnip pickles that really put it over the top in taste. (plus the hot sauce! plus the way they roll it like a burrito and not a messy pita pocket)
I made this today also with turnips & beets from our organic farm share. I only had a 1/2 gallon jar so used all of them! It has one of those latches on the lid and I think it’s not 100% airtight (a little water leaked out when I was sterilizing it) but I followed your idea of putting plastic between the lid & the jar so hopefully it will be okay! Do you think it’s okay or should I put in the fridge? Also do you think since I made so much in one jar that then we will have to eat them all up within a certain period of time? Maybe I’ll have to have a middle eastern dinner party. Anyway thanks again!!
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July 16th, 2008 @ 4:54 pm
They came out not as crunchy as I would have liked but good–I would just warn not to overcook when parboiling the turnips. Really just drop them in there and take them out right away. cheers.
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December 6th, 2008 @ 12:34 pm
Hi! Found you while searching for a pickled turnip recipe! I also tasted them for the first time at a Mediterranian restaraunt (also my first taste of hummus, falafel AND tabouli- yay for new experiences!) and loooved the spicy tart crunchiness. Can’t wait to try making some myself- except maybe without boiling them first- I like a really crunchy pickle.
Oh- and the fried pickle? Go for it! I’m sure a lot depends on how well they’re made but where I get them they are fried nice and crispy, with that wonderful pickle tanginess. Yum. Dip them in Ranch dressing if possible. Its soooo tasty. = )
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[...] Pickled turnips; digestive aid and tasty treat : her able handsDec 13, 2007 … Have you ever tasted pickled turnips and felt the sweet explosion of turnipy goodness waking your taste buds up from a deep slumber? The first … [...]