Pickled Turnips (Kabees) Recipe
These sour and spicy pickled turnips have a beautiful fuchsia color, thanks to the beets.
Nutritional info
per serving
| Calories | 18 |
| Fat | 0g |
| Saturated fat | 0g |
| Carbohydrates | 3g |
| Sodium | 608mg |
| Fiber | 1g |
| Protein | 0g |
| Cholesterol | 0mg |
Pickled Turnips (Kabees) Recipe
4 cups
Servings
Prep time:
Total time:
4 cups
Servings
Servings
Prep time:
Total time:
Ingredients
- 3 large turnips, peeled and cut into [1/4]-in. slices
- 1 large beet, peeled and cut into [1/4]-in. slices
- 2 cloves garlic, sliced
- [1/2] medium jalapeño, sliced
- 1[1/2] cups water
- 1[1/2] cups white vinegar
- 3 tsp. salt
Directions
In a large jar, place turnips, beets, garlic, and jalapeño.
In a large bowl, whisk together water, white vinegar, and salt until salt is dissolved.
Pour enough of vinegar mixture into the jar to fill to the top. Add the lid, seal the jar, and gently shake to mix.
Store the jar in the refrigerator for 1 week.
Refrigerate after opening.
If you don't like spicy food, you can omit the jalapeño from this recipe.
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