Pickled Turnips.

[Steve H]

After god knows how long of talking about it. I'm making pickled Turnips.

Picked up a few that were nice and solid.

Peeled and trimmed. The smell is tempting me to grab a salt shaker. And start munching.

Rinsed off. Enough to fill 3 pint jars nicely.

Capped and vacuumed.
Recipe:
In a non-reactive pot add:
3 pints cider vinegar.
3 tsp Dill seeds.
2 Tbs pickling salt
2 tsp mustard seed.
Fill each jar to 1/2" of top and seal. Never done these before. So, I'm winging how long the need to sit. After they have cooled they will go in the fridge.

 

[tropics]

Steve if you vac sealed them in hot brine why refrigerate ?
Richie

 

[Steve H]

Steve if you vac sealed them in hot brine why refrigerate ?
Richie

This method is not considered shelf stable because they are not actually pasteurized under heat long enough to become shelf stable.

 

[tropics]

This method is not considered shelf stable because they are not actually pasteurized under heat long enough to become shelf stable.

Okay Thanks I never tried Pickled Turnips
Richie

 

[Steve H]

Okay Thanks I never tried Pickled Turnips
Richie

I haven't either. Just heard enough praise about them that I had to give em a go.

 

[daveomak]

I may try that... I eat turnips raw... They are really good.......

 

[Steve H]

I may try that... I eat turnips raw... They are really good.......

I like them as well. Almost didn't have that many to pickle!

 

[xray]

Looks like a good start, Steve!

I don’t vacuum seal mine but after 2-3 days I start eating them and have a pretty good idea how they’ll taste. As long as you like your brine you should be good to go.

Since you vacuum sealed them, I have no idea as to how quickly they are done. That speeds up the process right?

 

[Steve H]

Looks like a good start, Steve!

I don’t vacuum seal mine but after 2-3 days I start eating them and have a pretty good idea how they’ll taste. As long as you like your brine you should be good to go.

Since you vacuum sealed them, I have no idea as to how quickly they are done. That speeds up the process right?

It speeds up the process tremendously. Where it takes a month for pickles. By vacuum sealing the jar. It only takes 3-5 days. So, I may want to try these in a couple of days then.

 

[xray]

Eat one now!! Lol.

But yeah after 2-3 days of a normal refrigerator pickle, I start eating them.

I have a jar attachment for my vac seal laying around somewhere (it was my grandfathers)...I just need the hose/tubing. I’m pretty sure I could get that at Lowe’s. I gotta try this.

 

[udaman]

have u tried Brovada it's Italian , i'ts pickled turnip in red wine and red wine vinegar.
we fry it and add saugage in the pan,

 

[Steve H]

have u tried Brovada it's Italian , i'ts pickled turnip in red wine and red wine vinegar.
we fry it and add saugage in the pan,

No, I never heard of it. I'll need to look into that. Thanks.

 

[Smokin' in AZ]

Watchin' and Waitin'

 

[SmokinAl]

Gosh something else to pickle!
I need another fridge!!
Al

 

[Steve H]

Taste time. I really, really like em. Though I wouldn't use them like pickles. I think. They are great for snacking. They didn't stay as crisp as I thought they would have been. Even with the pickle crisp. Still had a crunch though.

 

[xray]

View attachment 423802

Taste time. I really, really like em. Though I wouldn't use them like pickles. I think. They are great for snacking. They didn't stay as crisp as I thought they would have been. Even with the pickle crisp. Still had a crunch though.

Looks good Steve! I definitely snack on them hard. A jar doesn’t usually last much over 3 weeks since I’ll eat a few at a time.

They soften somewhat over time, but definitely not mushy. I make them as a quick refrigerator pickle. I’ve never vacuum sealed them so I don’t know the effects of that...you’re in uncharted waters friend.

Like!!

 

[Steve H]

Looks good Steve! I definitely snack on them hard. A jar doesn’t usually last much over 3 weeks since I’ll eat a few at a time.

They soften somewhat over time, but definitely not mushy. I make them as a quick refrigerator pickle. I’ve never vacuum sealed them so I don’t know the effects of that...you’re in uncharted waters friend.

Like!!

I'm wondering that as well. My next batch won't get vacuumed. Thanks.

 

[xray]

I'm wondering that as well. My next batch won't get vacuumed. Thanks.

Let us know if there’s any difference between the two methods.

 

[Steve H]

Let us know if there’s any difference between the two methods.

I will.

 

[daveomak]

Steve, here's an approved method I found for low temp pasteurizing.....

https://nchfp.uga.edu/how/can_06/low_temp_pasteur.html

National Center for Home Food Preservation

nchfp.uga.edu

I would pick a vegetable, that is close to turnips, to insure it's food safe... beets, carrots etc. that is a root vegetable.. If you haven't tried Jicama, try it... I add it to my cole slaw...


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