Unicorns in the Kitchen · by Shadi Hasanzadenemati★ 5.0 (10)
Middle Eastern Pickled Turnips Recipe
NUTRITION · PER SERVING15M COOK
CAL 1%·PRO 1%
CARBS 3G72% OF CAL
1G FIBER0G ADDED1G INTRINSIC0G OTHER2G TOTAL SUGAR
FAT 0G3% OF CAL
0G SAT0G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Quick pickled turnips with beets, garlic, and peppercorns ready in 15 minutes. A crisp, tangy Middle Eastern staple with subtle heat and beautiful color.
condimentmiddle eastern🥄 saucepandairy freegluten freeveganvegetarian
View the full recipe on Unicorns in the Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 16- 2 cups water
- 1 tbsp Kosher salt
- 1/2 tbsp granulated sugar
- 1 cup white vinegar
- 2 large turnips (peeled and cut into 1/2-inch batons)
- 1 small beet (peeled and cut into 1-inch chunks)
- 4 cloves garlic (peeled and sliced)
- 1 tsp peppercorn
At a glance
PER SERVING · TIME 15M
CAL 1%·PRO 1%
CARBS 3G72% OF CAL
1G FIBER0G ADDED1G INTRINSIC0G OTHER2G TOTAL SUGAR
FAT 0G3% OF CAL
0G SAT0G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 5m
- Sodium
- 340mg
- Total sugar
- 2g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 78mg
- Calcium
- 10mg
- Iron
- 0.03mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 340MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.