Pickled Turnips Recipe
Servings: 6
Ingredients
Directions
- 1. Peel Chinese white turnip. Cut lengthwise in half, then in 1/4-inch slices. Place in a bowl.
- 2. Bring vinegar to a boil and stir in sugar to dissolve. Pour over turnip. Sprinkle with salt and pepper and chill, covered, overnight.
- 3. Drain, and sprinkle with paprika before serving.
- VARIATIONS: For the Chinese turnip, substitute regular turnips. Peel and slice thin. Then sprinkle with salt, let stand 1 hour and drain. Heat the vinegar and sugar, as in step 2, but add in the turnips to the pan and simmer, covered, 2 min. Remove from heat and let cold in the pan. Then chill, covered, overnight.
- For the turnip, substitute the following vegetables in any combination: cauliflower (parboiled) or possibly carrots, cucumbers, green peppers, chili peppers, round cabbage. Slice or possibly dice the vegetables. Increase the amount of dressing as you increase the vegetables.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 61g | |
| Recipe makes 6 servings | |
| Calories 30 | |
| Calories from Fat 0 | 0% |
| Total Fat 0.03g | 0% |
| Saturated Fat 0.0g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 207mg | 9% |
| Potassium 63mg | 2% |
| Total Carbs 5.69g | 2% |
| Dietary Fiber 0.3g | 1% |
| Sugars 4.99g | 3% |
| Protein 0.16g | 0% |
