Pickled vegetables add tang to this dish.
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Nutrition per Serving
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
- 1Begin 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.
- 2Start 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.
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.
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