Pickled turnips: recipes for the winter

One of the trends in modern cooking is the revival of traditional recipes. Just a century ago, pickled turnips were a mandatory part of most dinners. Currently, this dish is regaining popularity and winning more and more fans.

What are the benefits of pickled turnips?

Pickled turnips prepared according to the correct recipe retain all their nutritional properties for the winter, which makes them extremely useful during periods of vitamin deficiency. The root vegetable is a source of large amounts of vitamins B1, B2, C, E and PP. In addition, the finished dish contains a huge amount of fiber necessary for the body.

In addition to vitamins, turnips contain elements such as beta-carotene and succinic acid. The vegetable is also rich in calcium, sulfur, phosphorus and iron. The beneficial potassium, iodine and manganese are found in smaller quantities.

One of the most important components of the root vegetable is glucoraphanin.This substance is characterized by a powerful antitumor effect, helping to curb the development of cancer. In people who consume glucoraphanin in sufficient quantities, the likelihood of developing diabetes mellitus tends to zero.

How to prepare pickled turnips for the winter

The basis of the dish is turnip. It is the right choice that will allow you to get a delicious finished product. The best option for pickling are young root vegetables of medium and small size. The skin should be smooth, even and free from signs of mechanical damage.

Another important component when preparing to cook is choosing the right cookware. It is worth refusing to use metal pots and basins, since the acid released during fermentation enters into a chemical reaction with the iron surface. Housewives recommend centuries-tested wooden utensils. In extreme cases, you can use glass jars.

What can you ferment with?

There are a huge number of recipes for making pickled turnips. Each housewife has her own unique method, which allows her to get a delicious finished product.

Adding additional ingredients to pickled turnips allows you to better reveal the taste of the dish, as well as achieve additional flavor notes. Some people prefer the classic recipe, others lean towards more interesting options - with cabbage, apples or carrots.There are also completely unconventional cooking methods - among them, the most prominent are recipes that include a large number of hot spices.

How to ferment turnips with apples

An apple adds additional sourness to the finished dish. Depending on the variety, you can get a sweeter bouquet of taste. To prepare this dish you need:

• 4 turnips;
• 4 apples;
• 70 g sugar;
• 70 g table salt;
• 20 black peppercorns;
• 10 peas of allspice;
• 5 bay leaves.

Root vegetables are peeled and finely chopped. Salt and sugar are added to them, and then rubbed with your hands so that the vegetable releases juice. Peel the apple, remove the seeds and cut into small pieces.

Turnips and apples are placed in a jar prepared in advance, alternating layers. Add a few peppercorns and one bay leaf to each layer. The jar is covered with gauze and sent to a warm place for 7-9 days. Periodically, vegetables must be pierced with a wooden stick, allowing them to get rid of excess gases.

Recipe for pickled turnips and cabbage

Cabbage is an excellent addition to pickling. It contains substances necessary to speed up the cooking process. This recipe for pickled turnips is considered traditional - monastic. For 1 head of cabbage, you usually take 2 medium root vegetables, 1 liter of water and 1 tbsp. l. salt. You can use your favorite spices if you wish, but cumin works best.

First you need to prepare the salted brine. Place the water on the fire and bring it to a boil, add salt and cumin to it.After this, it must be removed from the stove, strained from the spices and cooled to room temperature.

The vegetables are finely chopped and mixed, then compacted into a large jar, and then filled with prepared brine. The jar is placed in a cool place for 5 days. Vegetables must be stirred periodically so that they are completely covered with brine.

How to ferment turnips and carrots

Pickled turnips with carrots are a classic of Russian cuisine. The combination of vegetables allows you to get a balanced taste and unsurpassed aroma. To prepare you will need:

• 1.5 kg carrots;
• 1.5 kg turnips;
• 5 liters of water;
• salt;
• 2 heads of garlic.

Root vegetables are not cleaned - they are washed under running water and particles of dirt are removed with a stiff brush. Each vegetable is divided into 4 parts. Peel the garlic and cut each clove in half. All ingredients are transferred to a large container.

The water is brought to a boil. Salt is added to it to taste - the brine should not be too salty, since in the future acid from vegetables will be added to the salty taste. The water is cooled to room temperature, after which it is poured over the vegetables. Turnips and carrots are pressed under pressure and sent to a cool place for 3 weeks.

Recipe for turnips pickled with beets

Using beets in this recipe adds a sweet note to the dish. In addition, beets allow you to obtain a more saturated color of the finished product. To prepare you will need:

• 1 kg turnip;
• 200 g beets;
• 100 g garlic;
• 5 peas of allspice;
• 2 bay leaves;
• 1 liter of water;
• 50 g salt.

Peel the root vegetables and grate them on a coarse grater. Garlic cloves are cut into quarters. Salt is diluted in a liter of boiled, cooled water.

Chopped vegetables are placed in a prepared container.Spices are added to them and filled with salty brine. It is advisable to place the turnips and beets under pressure so that the fermentation process proceeds faster. After a week of cooking, the finished vegetables are transferred to jars and sent for further storage.

Express preparation of pickled turnips

To speed up the cooking process as much as possible, some subtleties are used. An important component is the fermentation process in a closed jar - this allows microorganisms not to evaporate and direct their vital activity directly to the processing of vegetables.

The turnips are cleaned, grated on a coarse grater and placed in a small liter jar. For 500 g of root vegetables you will need a brine of 400 ml of water and 1 tbsp. l. table salt. The jar is tightly closed with a nylon lid and sent to a warm place for 3 days.

Turnips pickled with pepper for spicy lovers

Spicy lovers can prepare pickled turnips with the addition of hot seasonings. You can use either ground red pepper or fresh chili and jalapeno. To prepare you will need:

• 1 kg turnip;
• 300 g carrots;
• 2 chili peppers;
• 2 liters of water;
• 100 g table salt.

Vegetables are peeled and grated on a fine grater. The chili pepper is cut lengthwise, the seeds are removed and finely chopped. All ingredients are mixed and placed in a container prepared for fermentation.

Salt is diluted in cooled boiled water. The resulting brine is poured over the vegetables. After this, the container with turnips is placed in a cool place for 1-2 weeks. To increase the spiciness of the finished dish, you can add more pepper.

Possible failures and ways to eliminate them

The biggest problem that a housewife may encounter when preparing pickled turnips is the mustiness of the finished dish.Most often, this situation occurs when a large amount of waste products of microorganisms accumulates. To avoid this problem, it is necessary to remove accumulated gases once a day. To do this, you need to shake the container with vegetables, and also use a wooden stick to slightly push the pieces of turnip apart.

Another problem can be adding too much salt or spices. It is believed that the solution comes through experience. After several cooking cycles, each housewife will know the exact amount of additives needed to obtain the ideal taste.

How to store pickled turnips

If the product is stored for future use, care should be taken to preserve it during the winter months. After stopping the fermentation processes, transfer the finished vegetables into small glass jars and seal them tightly to avoid possible air ingress. Under correct storage conditions, pickled turnips can be stored for up to 6 months.

The ideal temperature for storage is 0-2 degrees. A refrigerator with the ability to set temperature settings is best. A cold, unheated cellar is also an excellent place for storage. The place should be as dark as possible, since direct sunlight has a detrimental effect on the consumer qualities of most types of conservation.

What can you make from pickled turnips?

As with sauerkraut, turnips make a great addition to a variety of soups.Rassolnik and borscht will get an interesting sourness that gourmets will appreciate. Shchi with pickled turnips is an example of traditional Russian cuisine that is passed down from generation to generation.

An excellent option for using a ready-made dish is to add it to pies. Either on its own or when combined with other ingredients, turnips can transform an ordinary recipe into a work of culinary art.

Another way to reveal the taste of pickled turnips is to add it to various salads. It is believed that this vegetable goes well with potatoes and lean meats - chicken and beef. The sour-salty taste of the root vegetable allows you to better reveal and balance all the ingredients of the salad.

Conclusion

Pickled turnip is a traditional Russian recipe that has been tested for centuries. Adding various ingredients to the recipe allows you to get interesting and unique tastes. If the correct storage conditions are observed, this delicacy will delight you with vitamins throughout the whole winter.

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