Pickled turnips: Korean recipes, fast food

Before potatoes were grown everywhere in Our Country, turnips were planted much more often. This culture was the second bread, and not an unusual dish with a touch of exoticism. She was especially popular in cool and cold regions, since even there she could give two harvests per season. Turnips for the winter were harvested simply in huge volumes – fortunately, root crops are stored well, and they do not lose useful substances until spring.

What turnip preparations can be prepared for the winter

Of course, for our ancestors, the main way to harvest turnips for the winter was to store fresh root crops grown in autumn – spring ones were consumed immediately or processed. In the summer, no one planted the crop – it quickly went to the arrow, and in this way it would be possible to get three crops per year.

Fresh turnips are put in salads and cabbage soup, steamed, hot dishes and side dishes for meat are made. Sweet dishes are prepared from it, especially the root crop is good with honey.

They also dried and salted turnips, fermented them. Today, the most popular way to prepare it for the winter is pickling. Turnips are rarely cooked alone, although they turn out to be quite tasty. Usually it is introduced into the composition of various salads, where the root crop often acts as an additional ingredient than the main one. But in vain.

Korean pickled turnips are considered a delicacy. From root crops prepare jams, candied fruits, even wine. Of course, these are not the products that are served on the table every day, they are designed to make the diet varied.

Pickled root vegetables can act not only as a salad, but also as an appetizer, and if you spend extra effort, as a main course. Moreover, it will be tasty, useful, and, unfortunately, unusual.

How to pickle turnips

One of the main methods of preservation is pickling. It differs from salting and fermentation by dressing, which necessarily includes acid, which suppresses the vital activity of microorganisms that lead to spoilage of products.

It necessarily includes salt or sugar (honey). As additional components, spices, onions, garlic, vegetable oil are used (or not). All these ingredients also have the ability to ensure the safety of products, but the main preservative is still acid. Moreover, it is introduced immediately, and is not formed during the fermentation process, as during fermentation.

It is important to follow the recipe here. If you put less acid, you will not be able to ensure the safety of products, more – it will not taste good.

Inexperienced housewives can give the following advice:

1. For pickling, you should take quality products. It is better to make preparations immediately after harvesting.
2. If the recipe does not require pasteurization, jars and lids must first be sterilized.
3. Particular attention should be paid to the dosage of vinegar – it can be 6 and 9%, and there is also an essence, the strength of which reaches 70-80% (“glacial” acid – 100%). If something is mixed up, the workpiece will be inedible or swell.
   Advice! If the concentration of vinegar is not indicated in the recipe, it should be discarded.
4. The dosage of another acid – citric, tartaric or any other, must be left unchanged.
5. The amount of salt, sugar or honey is not so critical, but it is better to stick to the recipe.
6. Previously, only yellow lacquered tin lids were used for pickling. Now they can be very different, even reusable glass. But still, it’s better to ask what types of blanks these or those covers are intended for.
7. The advice that is given at the end of almost every recipe – turn the jars over and wrap them until they cool, is far from idle. So you can find a loosely closed container, the lid of which allows air to pass through. And insulation is the final stage of conservation, allowing the products to warm up additionally. If you leave hot jars just standing upside down on the counter until they cool, they can “puff up” or rip off the lids. Even if all the previous pickling steps were performed correctly, and high-quality products were used.
8. There are recipes for blanks that use nylon lids. They must be washed and rinsed with boiling water. Since capping with nylon lids usually does not provide for tightness, it is not necessary to turn the jars over, but it is necessary to wrap them.

Turnips for pickling are chosen whole, medium or small in size. Root crops should not be damaged, and even more so, rotten.

They are thoroughly washed beforehand, even if the recipe calls for peeling, and immediately cooked. Leaving peeled, and even more so chopped root crops should not be even for a short time – deprived of the protection of the outer shell, they lose useful substances. First of all, essential oils, which are already scarce in turnips, and it is on them that the aroma of the final product depends, and, in part, the taste of the workpiece.

Beetroot Pickled Turnip Recipe

When turnips and beets are cooked together, the taste of both products changes significantly, and the color becomes pink or red.

Ingredients:

• turnip – 0,5 kg;
• beets – 1 pcs .;
• Garlic – 4 cloves;
• salt – 1 tbsp. l. with a slide;
• vinegar (9%) – 2 tbsp. l .;
• bay leaf – 1 pcs .;
• black peppercorns – 4 pcs.;
• red hot pepper – 0,5 medium-sized pod;
• water – 200 ml.

You can not put pepper at all, and take the size of the beets arbitrarily.

Preparation:

1. Turnips are washed and peeled.
2. Cut into half rings about 5 mm thick.
3. Put in a deep bowl and pour salted water overnight. Press something on top so that the pieces are completely immersed in the liquid.
4. In the morning, rinse under running water and let it drain.
5. Beets are washed and cleaned. Cut like a turnip. If the beets are large, each circle is divided into several parts.
6. Root crops are mixed and laid out in small sterile jars. You can layer them.
7. Place 1 clove of garlic in each bowl. If the pieces are small or the owners like spicy, more is possible.
8. Prepare the marinade: first boil water with spices, then add vinegar and cook for another 5 minutes. Cool down.
9. Pour marinade, close with nylon lids.
10. The workpiece must be stored in a cool place. You can eat in a week, or leave for winter consumption.

Turnip marinated with apples

There are many recipes for turnips marinated with apples. This one is intended for harvesting “production waste” – small root crops that are a pity to throw away, but it is not clear what to do with them. But no one will clean them for sure, except perhaps as a punishment.

But apples need good ones, with dense crispy pulp.

Ingredients:

• small turnip – 1 kg;
• apples – 1 kg;
• water – 1 l;
• sugar – 1 glass;
• apple cider vinegar – 125 ml;
• salt – 2 Art. l .;
• cinnamon – 10 g.

Some do not like cinnamon at all, you can remove it from the recipe.

Preparation:

1. Rinse the apples, peel, cut into quarters and remove the core.
2. Turnips are thoroughly washed with a brush or a hard clean cloth, the tail is shortened, all petioles are completely removed.
3. A marinade is prepared from the rest of the products, and the vinegar is poured last, brought to a boil and cooled.
4. Slices are placed in a clean dish, poured with marinade.
5. The load is placed on top.
6. After 2 weeks, transfer to a cool storage room.

This preparation for the winter of turnips and apples is made in capacious containers – tubs, large pots made of food grade stainless steel. If there is nowhere to store them, you can transfer them to three-liter jars after 2 weeks, close them with nylon (leaky) lids.

How to pickle turnips for the winter with honey and cloves

Despite the fact that this preparation contains a lot of honey, it is used as a snack, not a dessert.

Ingredients:

• turnip – 1 kg;
• water – 1 l;
• Honey – 200 g;
• nutmeg – 1/4 tsp;
• cloves – 3 bud;
• apple cider vinegar – 120 ml.

Alternatively, nutmeg and cloves can be replaced with a large head of garlic – the taste will be completely different.

Preparation:

1. Turnips are washed, peeled, cut into slices about 0,5 cm thick.
2. Placed in sterile jars.
3. If the workpiece is made with garlic, it is placed on the bottom.
4. Boil water, add nutmeg and cloves (if you use the option with spices, not garlic). Enter honey. As soon as the marinade boils again, pour in the vinegar.
5. Hot marinade is poured over the root crop, corked with nylon lids, insulated, left overnight.

Pickled Instant Turnip

A simple and reliable recipe for making pickled turnips quickly and tasty. The main thing is that it takes little time, and the output is an excellent snack.

Ingredients:

• turnip – 1 kg;
• water – 700 ml;
• Honey – 150 g;
• salt – 2 Art. l .;
• apple cider vinegar – 100 ml.

If desired, you can add garlic directly to the jar or cloves when preparing the marinade – as you like.

Preparation:

1. Small root crops wash well, shorten the tail. Large ones are cut into slices.
2. Put in sterile jars.
3. When preparing the marinade, water is first boiled, adding salt and cloves, then honey, and when the water boils, vinegar.
4. Turnips are poured, jars are closed with nylon lids and wrapped warmly.

Recipe for turnip salad with bell peppers and herbs for the winter

You can also preserve turnips for the winter as part of salads; it goes well with other vegetables. In winter, you can open a jar and immediately serve it to the table. For this you need to take:

• turnip – 1 kg;
• carrots – 1 kg;
• sweet pepper – 0,5 kg;
• onion – 0,5 kg;
• garlic – at least 4 cloves;
• celery and parsley greens – 1 bunch each.

Each hostess puts the last ingredient in a turnip salad with carrots for the winter to taste, but only upwards. Without garlic, the preparation will turn out to be too bland, and it will not be suitable for diet food – after all, vinegar is included in the composition.

Preparation:

1. Root crops are washed, peeled, cut into strips or rubbed on a coarse grater.
2. Sweet pepper and onion cut into thin half rings.
3. The greens are washed well, the petioles are removed and chopped.
4. Combine ingredients and mix.
5. Measure the volume of the resulting mass. It is convenient to do this with a liter mug – it is rather inconvenient to first push a mixture of vegetables into a jar, and then get it back.
6. For each liter of lettuce, add 2 tsp. salt and sugar, 2 tbsp. l. vinegar. Mix thoroughly.
7. Cover the dishes with a lid or cling film, let it brew for 30 minutes. During this time, the vegetables are mixed several times so that they are evenly saturated with vinegar, salt, sugar, and let the juice flow a little.
8. At the bottom of clean half-liter jars, first put a bay leaf, spread the salad on top.
9. Sterilize 25-30 minutes.
10. Banks are rolled up, turned over, wrapped until completely cooled.

How to pickle turnips for the winter

Salting turnips is very easy. In winter, it can be washed, soaked, and used for salads, cabbage soup, side dishes.

Ingredients:

• turnip – 1 kg;
• salt – 0,5 kg.

Preparation:

1. Root crops are well washed, cleaned, cut into not too thick slices of the same size.
2. At the bottom of a clean dish, preferably a stainless pan, a layer of salt is poured, then a little turnip is laid out. And so on, until the pieces of the root crop run out. The last layer should be from salt. Spices may not be enough – after all, in this recipe everything is done “by eye”. It is simply topped up as much as needed.
3. Cover with a cabbage leaf, set oppression.
4. Cold boiled water is added from above so that it completely covers the pieces of the root crop.

For two weeks, the container should stand in a cool place. Then you can spread the pieces tightly in jars and pour the same brine.

Turnip salted for the winter with herbs

If the turnip is salted with herbs, it can also be used to prepare various dishes. You just need to take into account that an outsider will be added to your own smell of herbs. Absorbs the aroma of greens and turnips.

The herbs are washed, allowed to drain, and dried to remove excess moisture. Remove stalks and cut. Then mixed with salt. Everything else – as in the previous recipe.

How to pickle turnips with cumin according to an old recipe

The two previous recipes are variants of the old one, with cumin. One is simplified, in the other the seeds are replaced with greens. These recipes are used much more often than the original one, since the smell of cumin is very similar to anise, and not everyone likes it.

Here everyone is doing the same as when harvesting turnips with salt. Just add 1/2 cup of cumin seeds to the ingredients. You should not put more – the aroma will be lethal anyway.

How to dry turnips for the winter

Of course, it is best to dry turnips in a special dryer or oven. But you can do this in a conventional oven, however, you have to spend the whole day, or stretch the operation for several days.

1. Turnips are washed, peeled, chopped with plates no thicker than 5 mm.
2. Pour boiling water over, recline in a colander, cool under running cold water, blot with a kitchen towel. No need to cook! And keep boiling water too!
3. Lay out in one layer on a baking sheet.
4. Put in the oven, preheated to 55-60 ° C.
5. The first 15 minutes the door must be open.
6. From time to time the slices are mixed, otherwise they will dry unevenly.

This will take about 10 hours. Dry pieces of turnip should bend, but not break. They will significantly lose in volume, as they will lose fluid. If it is not possible to devote a whole day to drying turnips, this is done in several steps, but then you will have to spend more time. At the same time, the oven is turned off, leaving a sheet with root crops there.

Dried turnips can be eaten like chips, but only for those who have good teeth. Usually it is soaked overnight and added to first courses, stewed, baked.

Unusual turnip jam recipe

Many do not even try to make turnip jam, since most recipes begin with the suggestion that the root crop be soaked for several days, first in cold water and then in hot. Or vice versa. Allegedly, to deprive of bitterness. Sorry, but only the peel is bitter in this root crop, it should not be confused with radish. So it’s enough to clean the turnip.

Ingredients:

• turnip – 1 kg;
• honey – 0,5 kg;
• water – 200 ml;
• cardamom boxes – 8 pcs.;
• star anise asterisks – 6 pcs.;
• allspice – 5 peas;
• pink pepper – 3 peas;
• cloves – 3 pcs.;
• cinnamon (sticks) – 2 pcs.

Preparation:

1. Wash and clean turnips.
2. Cut into beautiful slices, dry.
3. Cardamom seeds are husked from the pods.
4. The dishes in which the jam will be prepared are put on fire, all the spices are put there, heated until a spicy smell appears.
5. Add honey, dissolve it on a quiet fire.
   Important! Do not bring honey to a boil!
6. Enter the turnip, mix. When the jam boils, the fire is reduced to a minimum.
7. Cover with a lid.
8. The foam is removed as it appears.
9. Cook until turnips are soft. This takes an average of 90-120 minutes.
10. Lay out the jam in sterile jars, close with nylon or screw caps.
11. Stored in the refrigerator.

How to make candied fruits from turnips

Candied turnips are important to do right. Otherwise, they may become moldy right in the refrigerator, or taste, to put it mildly, “not very good.” It is often advised to make candied turnips in honey by transferring (pouring) them into a jar along with the liquid, and skipping the drying step. It will be delicious. But to call such a blank candied fruits is wrong.

Ingredients:

• turnip – 1 kg;
• sugar – 1 kg;
• citric acid – 3 g;
• vanillin – a bag.

Preparation:

1. Turnips are washed and cleaned.
2. First, circles about 2 cm thick are cut, and they are already divided into thin plates.
3. Blanch in boiling water for 5 minutes, immediately cool under running cold water. If you simply pour the slices into a large container, the liquid will heat up, and the thermal processes will not be stopped, candied fruits will not work.
4. Sprinkle with sugar, mix, leave for at least 10 hours.
5. When the turnip releases the juice, the dishes are put on fire, boiled until the syrup thickens and the slices become transparent. If you cook candied fruits with honey in this way, this moment cannot be determined.
6. Pour vanillin and citric acid, cook for another 10-15 minutes.
7. Turnips are thrown into a colander, preferably with large holes. Leave for 60-90 minutes to glass the maximum amount of syrup.
8. Spread candied fruits on a sieve in one layer, dry for 24 hours at room temperature.
9. Roll slices of turnips in sugar, dry for another week.
10. Store in jars closed with capron lids.

The original turnip wine recipe

Frankly speaking, the wine will turn out to be really original, as they say, “for an amateur”. So the first portion should be made small.

Ingredients:

• turnip juice – 1,2 l;
• sugar – 1,2 kg;
• vodka – a glass.

Preparation:

1. Squeeze juice from turnips in any convenient way.
2. Mix with vodka and sugar.
3. Move to a cylinder under a water seal, or a glove pierced on one finger.
4. Put in a warm place for fermentation. It will continue for about a week.
5. Seal the bottle and put it in a cool place for fermentation.
6. Bottled after 3 months.

Turnip wine will not work if the fermentation temperature was less than 20 ° C. Or when little sugar was added. The last point should be taken carefully, because in stores now they often sell not kilogram packages, but containing 800 or 900 g. And a glass with a capacity of 250 g contains 160 g of sugar.

How to store turnip blanks

Preserved turnips should be stored with other preparations, unless the recipe specifies otherwise. For this, a cellar, a basement, in extreme cases, a refrigerator is suitable. Those in barrels and pans are especially sensitive to high temperatures and should be stored away from light.

Conclusion

Turnip for the winter allows you to diversify the diet and make up for the lack of vitamins, because it retains useful substances until spring. To make them less destroyed during canning and heat treatment, you should follow the recipe.