Moroccan pickled turnips and beet recipe
Recipe shopping list — copy the items into Valedo.
This makes a pink, crunchy turnip pickle for six people to serve with Moroccan-inspired meals. The beet colors the brine and does not dominate the flavor.
Ingredients
Turnips
1 1/2 pounds
Red beet
1 small
Garlic cloves
4
White vinegar
1 cup
Water
1 cup
Kosher salt
1 tablespoon
Granulated sugar
1 tablespoon
Coriander seeds
1 teaspoon
Fresh cilantro stems
4
How to make it
- Peel turnips and beet; cut both into thin batons. 2. Pack turnips, beet, garlic, coriander, and cilantro stems into a large jar. 3. Heat vinegar, water, salt, and sugar until dissolved. 4. Pour over vegetables, cool, cover, and refrigerate for 3 days before serving.
FAQ
Who is "Moroccan pickled turnips and beet recipe" for?
This makes a pink, crunchy turnip pickle for six people to serve with Moroccan-inspired meals. The beet colors the brine and does not dominate the flavor.
What do I need to buy for "Moroccan pickled turnips and beet recipe"?
This list has 9 items, including Turnips, Red beet, Garlic cloves, and White vinegar. Cross off what you already own, then buy the rest.
Do I need every item on "Moroccan pickled turnips and beet recipe"?
No. Use it as a starting checklist for Moroccan pickled turnips and beet recipe. Cross off what you already have—often that includes Turnips—and add anything your situation still needs.
Does "Moroccan pickled turnips and beet recipe" include cooking or prep steps?
Yes. There are 1 short steps after the ingredient list, starting with: Peel turnips and beet; cut both into thin batons. 2. Pack turnips, beet, garlic, coriander, and cilantro stems into a large jar. 3. Heat vinegar, water, salt, and sugar until dissolved. 4. Pour over vegetables, cool, cover, and refrigerate for 3 da…
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