Recipe by Chaya Surie Goldberger

Pickled Beets and Turnips

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Pickled Beets and Turnips
Parve Parve
Easy Easy
6 Servings
Allergens

No Allergens specified

30 Minutes
Diets
- Vegetarian - Pescatarian - Gluten Free - Low Carb - Low Fat - Paleo - Vegan

Since we don’t use vinegar on Pesach, one of the foods that my family always missed over Yom Tov was pickled veggies. I tried and tested until I came up with an alternative, and this has since become a staple in my Pesach cooking. It’s the first thing we prepare when we start our Pesach cooking marathon. This is the perfect accompaniment for a Yom Tov meal, as well as a great nosh whenever you crave that salty, pickled crunch!

Ingredients

Pickled Beets and Turnips

  • 2 large turnips, peeled and cut into 2 x 1/4-inch (5 x 1/2-centimeter) matchsticks

  • 2 medium-sized beets, peeled and cut into 2 x 1/4-inch (5 x 1/2-centimeter) matchsticks

  • 4 cloves garlic

  • 3 bay leaves (optional)

Brine

Directions

1.

Layer the turnips and beets in an eight-cup (64-ounce/1.8-kilogram) mason jar, adding the garlic and bay leaves between the layers.

2.

To make the brine: Place water into a medium-sized pot. Add the salt and cook over medium heat, stirring until the salt has completely dissolved. This should take about five minutes.

3.

Allow the water to cool completely. (To hurry up the process, you can stick the pot into a cold water bath with ice.) Once the water is completely cooled, add the cooking wine and mix. Pour the mixture into the mason jar, making sure the water covers all the veggies and reaches the top of the jar. If it doesn’t, add up to another 1/4 cup of water. Cover the jar and seal well. Put it into a cool, dry spot out of sunlight, and let it sit for five to seven days. Once you open the jar, it needs to be refrigerated.

Notes:

You can use the same recipe for pickling other veggies, but cut the salt down to three tablespoons. For the pickled carrots and celery pictured above, cut three large carrots into 1/4-inch (half-centimeter) circles, chop a bunch of celery into one-inch (two-and-a-half-centimeter) chunks, and one large turnip into one-inch (two-and-a-half-centimeter) cubes. Cutting the veggies this way allows them to pickle and gives the best flavor.

Tips:

When pickled vegetables, it’s best to use salt that is not iodized. One can find pickling salt in many supermarkets.

Credits

Food and Prop Styling by Shiri Feldman. Food Prep and Styling by Chef Suzie Gornish. Photography by Felicia Perretti.

Recipe tags

beets Chaya Surie Goldberger kosher for passover Pesach pickled pickled beets pickled turnips turnips
Pickled Beets and Turnips

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