Pickled turnips: recipes for the winter

Pickled turnips: recipes for the winter


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One of the directions of modern cooking is the revival of traditional recipes. A century ago, pickled turnip was an obligatory attribute of most dinners. Nowadays, this dish is regaining popularity and gaining more and more fans.

Than useful sauerkraut turnip

Sauerkraut, prepared according to the correct recipe, retains all its nutritional properties for the winter, which makes it extremely useful during a period of vitamin deficiency. The root vegetable is a source of large amounts of vitamins B1, B2, C, E and PP. In addition, the finished dish contains a huge amount of fiber necessary for the body.

In addition to vitamins, turnip contains such elements as beta-carotene and succinic acid. The vegetable is also rich in calcium, sulfur, phosphorus and iron. The most useful potassium, iodine and manganese are found in smaller quantities.

One of the most important constituents of the root vegetable is glucoraphanin. This substance is characterized by a powerful antitumor effect that helps to curb the development of cancer. People who use glucoraphanin in sufficient quantities have a near-zero likelihood of developing diabetes.

How to cook pickled turnips for the winter

The basis of the dish is turnips. It is her correct choice that will allow you to get a delicious finished product. The best option for fermentation is young root vegetables of medium and small size. The skin should be smooth, even and free from traces of mechanical damage.

Important! Fermentation, unlike salting, does not require the addition of acid during cooking. The required acidity is achieved through beneficial microorganisms.

Choosing the right cookware is another important factor in preparing for cooking. It is worth abandoning the use of metal pots and pans, since the acid released during fermentation enters into a chemical reaction with the iron surface. Housewives advise wooden dishes, tested for centuries. As a last resort, you can use glass jars.

What you can ferment with

There are a huge number of recipes for making sauerkraut turnips. Each housewife keeps her own unique method that allows her to get a delicious finished product.

Adding additional ingredients to pickled turnips allows you to better reveal the taste of the dish, as well as to achieve additional flavor notes. Some people prefer the classic recipe, while others lean towards more interesting options - with cabbage, apples or carrots. There are also completely unconventional cooking methods - among them the most prominent are recipes that include a large number of hot spices.

How to ferment turnips with apples

The apple adds additional sourness to the finished dish. Depending on the variety, you can get a sweeter bouquet of taste. To prepare such a dish, you must:

  • 4 turnips;
  • 4 apples;
  • 70 g sugar;
  • 70 g table salt;
  • 20 peas of black pepper;
  • 10 peas of allspice;
  • 5 bay leaves.

Root crops are cleaned and finely chopped. Salt and sugar are added to them, after which they are rubbed with hands so that the vegetable starts up the juice. Peel off the apple, remove the seeds and cut into small pieces.

Important! Do not fill the container to the brim. It is necessary to leave about 4-5 cm, keeping in mind the future sap formation.

A jar prepared in advance is placed, alternating layers, turnips and apples. Add several peppercorns and one bay leaf to each layer. The jar is covered with gauze and sent to a warm place for 7-9 days. Periodically, vegetables need to be pierced with a wooden stick, allowing them to get rid of excess gas.

Recipe for pickling turnips with cabbage

Cabbage is an excellent addition to pickling. It contains substances necessary to speed up the cooking process. This recipe for sauerkraut is considered traditional - monastic. For 1 head of cabbage, usually take 2 medium roots, 1 liter of water and 1 tbsp. l. salt. You can use your favorite spices if desired, but cumin is best.

First you need to prepare a salty brine. Water is put on fire and brought to a boil, salt and caraway are added to it. After that, it must be removed from the stove, strained from spices and cooled to room temperature.

Vegetables are finely chopped and mixed, then tamped into a large jar, and then poured with prepared brine. The jar is placed in a cool place for 5 days. Stir vegetables periodically so that they are completely covered with brine.

How to ferment turnips with carrots

Pickled turnip with carrots is a classic of Russian cuisine. The combination of vegetables allows for a balanced taste and unrivaled aroma. For cooking you will need:

  • 1.5 kg of carrots;
  • 1.5 kg of turnips;
  • 5 liters of water;
  • salt;
  • 2 heads of garlic.

Root crops are not cleaned - they are washed under running water and dirt particles are removed with a stiff brush. Each vegetable is divided into 4 parts. Peel the garlic and cut each slice in half. All ingredients are transferred to a large container.

The water is brought to a boil. Salt is added to it to taste - the brine should not be too salty, since acid from vegetables will be added to the salty taste in the future. The water is cooled to room temperature, after which it is poured over the vegetables. Turnips and carrots are pressed with oppression and sent to a cool place for 3 weeks.

Recipe for turnips, pickled with beets

Using beets in the recipe adds a sweet touch to the dish. In addition, beetroot allows for a richer color in the finished product. For cooking you will need:

  • 1 kg of turnips;
  • 200 g of beets;
  • 100 g of garlic;
  • 5 peas of allspice;
  • 2 bay leaves;
  • 1 liter of water;
  • 50 g of salt.

Peel off the root vegetables and rub them on a coarse grater. The garlic cloves are cut into quarters. Salt is diluted in a liter of boiled cooled water.

Chopped vegetables are placed in a prepared container. Spices are added to them and poured with salted brine. It is advisable to put turnips with beets under oppression so that the fermentation process proceeds faster. After a week of cooking, ready-made vegetables are transferred to jars and sent for further storage.

Express preparation of sauerkraut

To speed up the cooking process as much as possible, some subtleties are used. An important component is the fermentation process in a closed jar - this allows microorganisms not to evaporate and direct their vital activity directly to the processing of vegetables.

The turnips are peeled, rubbed on a coarse grater and placed in a small liter jar. For 500 g of root vegetables, you will need a brine of 400 ml of water and 1 tbsp. table salt. The jar is tightly closed with a nylon lid and sent to a warm place for 3 days.

Turnip, pickled with pepper for spicy lovers

Spicy lovers can cook pickled turnips with the addition of hot spices. In this case, you can use both ground red pepper and fresh chili and jalapenos. For cooking you will need:

  • 1 kg of turnips;
  • 300 g carrots;
  • 2 chili peppers
  • 2 liters of water;
  • 100 g table salt.

Vegetables are peeled and grated on a fine grater. Chili peppers are cut lengthwise, seeds are removed from it and finely chopped. All ingredients are mixed and placed in a container prepared for fermentation.

Salt is diluted in cooled boiled water. The resulting brine is poured over vegetables. After that, the container with turnips is placed in a cool place for 1-2 weeks. To increase the spiciness of the finished dish, you can add more pepper.

Possible failures and how to fix them

The biggest problem that a hostess may face when cooking sauerkraut is the mustiness of the finished dish. Most often, this situation occurs when a large amount of waste products of microorganisms accumulates. To avoid such a problem, it is necessary to remove the accumulated gases once a day. To do this, shake the container with vegetables, and also use a wooden stick to slightly push the pieces of turnip apart.

Important! Do not leave the jar of vegetables open. To avoid excessive air ingress or the occasional insect, it is recommended to cover it with folded gauze in two layers.

Excessive salt or spice additions can be another problem. It is believed that the solution comes by experience. After several cooking cycles, each housewife will know the exact amount of additives needed to get the perfect taste.

How to store pickled turnips

If the product is stored for future use, care should be taken to keep it safe during the winter months. After stopping the fermentation processes, the finished vegetables are transferred to small glass jars and sealed tightly to avoid possible air ingress. Under properly observed storage conditions, fermented turnips can be stored for up to 6 months.

The ideal storage temperature is 0-2 degrees. A refrigerator with the ability to set temperature conditions is best suited. A cold, unheated cellar is also a great storage place. The place should be as dark as possible, since direct sunlight has a detrimental effect on the consumer qualities of most types of conservation.

What can be cooked from pickled turnips

As with sauerkraut, turnip is a great addition to a variety of soups. Pickle and borscht will get an interesting sourness, which will be appreciated by gourmets. Cabbage soup with sauerkraut is an example of traditional Russian cuisine, which is passed down from generation to generation.

An excellent option for using a ready-made dish is to add it to pies. Whether alone or in combination with other ingredients, turnips can turn an ordinary recipe into a culinary art.

Another way to reveal the taste of pickled turnip is to add it to various salads. It is believed that this vegetable goes well with potatoes and lean meats such as chicken and beef. The sour-salty taste of the root vegetable allows for better development and balance of all the ingredients of the salad.

Conclusion

Pickled turnip is a traditional Russian recipe, proven for centuries. Adding various ingredients to a recipe creates interesting and unique flavors. Subject to the correct storage conditions, this delicacy will delight with vitamins throughout the whole winter.


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