Tangy Pickled Vegetable Infused Dish

Ingredients

Estimated total cost: €5.86 · €1.46/serving

• 2 pounds small white turnipsEst. price €1.80–€3.50
• 1 raw or 2 cooked beets, peeled and cut into slicesEst. price €1.20–€2.50
• 33/4 cups waterEst. price €0.01–€0.03
• 3 tablespoons saltEst. price €0.15–€0.40
• 34 tablespoons red- or white-wine vinegarEst. price €2.70–€5.40

Steps

1. 1

   Begin by peeling the turnips and then cutting them into halves or quarters. Arrange the pieces in a sterile 2-quart jar, alternating with slices of beet.

2. 2

   Start by bringing a pot of water to a boil, then stir in the salt and vinegar. Allow the mixture to cool slightly. Next, carefully pour the warm brine over the turnips in a jar before sealing it shut tightly.

3. 3

   Allow the mixture to rest in a cozy spot or at room temperature for 6 days, until it mellows, before transferring it to the refrigerator for storage.

Full steps, exact amounts, and Cook Mode are available after sign-in.

• Cultural note

  Pickling vegetables is a traditional preservation method used in many cultures around the world. This dish may have originated from the practice of pickling to extend the shelf life of produce.

• Seasonal note

  This tangy pickled vegetable dish is best made in late summer or early fall when turnips and beets are in season. These vegetables are at their peak freshness and flavor during this time.

• Health note

  This dish is low in calories and fat, making it a healthy option. It is a good source of fiber and vitamins A and C from the vegetables, which support immune function and overall health.