When it comes to storing pickled turnips, there are a few important steps to follow to ensure they stay fresh and delicious. First and foremost, it’s important to use kosher salt rather than table salt in the brine. The larger crystals of kosher salt help to draw out excess moisture from the turnips, resulting in a crisper pickle.
To begin, prepare the pickling brine by combining equal parts water and vinegar in a pot. Add kosher salt, sugar, and any desired spices or flavorings, such as garlic or dill. Bring the brine to a boil, stirring until the salt and sugar are fully dissolved. Remove the brine from heat and allow it to cool completely.
Next, wash and trim the turnips, removing any blemishes or tough spots. Cut the turnips into slices, sticks, or cubes, depending on your preference. Pack the turnips tightly into clean, sterilized jars, leaving about an inch of headspace at the top.
Once the brine has cooled, pour it over the turnips in the jars, making sure they are completely submerged. Use a clean spoon or spatula to remove any air bubbles and ensure that the turnips are evenly coated with the brine.
Seal the jars tightly with their lids and refrigerate them. It’s important to note that pickled turnips are not shelf-stable and should always be stored in the fridge. The pickling process will continue in the refrigerator, enhancing the flavor and texture of the turnips over time.
Pickled turnips will generally be ready to eat within a week, but they will continue to develop flavor the longer they sit in the brine. They can be enjoyed on their own as a tangy and crunchy snack, or they can be used as a delicious condiment or topping for sandwiches, salads, or wraps.
It’s important to remember that pickled turnips should be stored in the brine to maintain their freshness and flavor. The brine acts as a preservative, helping to prevent spoilage and maintain the crisp texture of the turnips. If stored properly, pickled turnips in the brine can last in the refrigerator for about 4 weeks.
To serve the pickled turnips, simply remove them from the brine using clean utensils and enjoy! The brine can be reused for future batches of pickles, or it can be discarded.
Storing pickled turnips is a simple process that involves using kosher salt in the brine, tightly sealing the jars, and refrigerating them. By following these steps, you can enjoy the tangy and crunchy goodness of pickled turnips for several weeks.
