Foolproof Living · by Aysegul Sanford★ 5.0 (2)
Pickled Turnips Recipe
NUTRITION · PER SERVING7210M COOK
CAL 2%·PRO 2%
CARBS 8G79% OF CAL
2G FIBER1G OTHER6G TOTAL SUGAR
FAT 0G2% OF CAL
0G SAT0G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Pink pickled turnips with vinegar, sugar, and beets. A tangy, crunchy Middle Eastern staple served with wraps, sandwiches, and mezze spreads.
condimentmiddle easterndairy freegluten freeveganvegetarian
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Nutrition & ingredients
Ingredients
serves 6- 1 cup hot water ((tab water would work))
- 1 cup white distilled vinegar
- 1 tablespoon granulated sugar (or cane sugar)
- 2 tablespoons kosher salt
- 1 lb turnips (peeled and cut into ½-inch batons)
- 1 red beet (raw (uncooked) small one, peeled and cut into ½-inch batons)
- 1 garlic clove (cut in half)
- 1 bay leaf
- ¼ teaspoon black peppercorns
At a glance
PER SERVING · TIME 7210M
CAL 2%·PRO 2%
CARBS 8G79% OF CAL
2G FIBER1G OTHER6G TOTAL SUGAR
FAT 0G2% 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
- Sodium
- 1824mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 190mg
- Calcium
- 29mg
- Iron
- 0.36mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1824MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.