Fermented Pickled Turnips
Recipe type: Pickles
Cuisine: Middle Eastern
Fermented pickled turnips; tangy and crunchy.
  • 2 cups/475ml spring water
  • 1 tablespoon sea salt
  • 4 small turnips, cut into strips
  • 1 beet, cut into strips
  • 2 grape leaves, to keep pickles crisp and under the brine
  • 1 quart/ 950ml Ball jar/preserving crock, can use a larger jar too.
  1. Heat the spring water and the salt together until the salt dissolves.
  2. Allow the brine to cool completely.
  3. Add the cut up turnips and beets to the jar.
  4. Add them in tightly.
  5. Once the brine has cooled, pour into the jar carefully.
  6. You may not need all the brine.
  7. Cover all the turnips and the beets and leave an inch or two from the top of the jar if possible.
  8. The fermentation will cause gases to form so a little room is needed on the top.
  9. Place the grape leaves over the top of the turnips.
  10. I used a fork to gently tuck and wrap the leaves around the edges, making sure all the turnips are submerged in the brine.
  11. Out the lid on the jar and lightly tighten.
  12. Set out on the counter top for 5-7 days.
  13. If your kitchen is very warm, move into the fridge after 3 days.
  14. Check to see if bubbles are forming after 2-3 days.
  15. Unscrew the jar to release the pressure and tighten again.
  16. Make sure the turnips stay submerged, add more brine if needed to cover.
  17. Make sure the grape leaves help keep the turnips submerged.
  18. Pickles are ready after about a week or so.
  19. Keep them in the fridge.
  20. They will get more sour the longer they ferment.
The grape leaves help keep the pickles crisp and crunchy. There are other things you can use to do the same thing but grape leaves are fairly easy to find.
You can add chilli flakes or whole chillies to spice these pickles up.
As long as the pickles smell pleasantly fermented, they are doing well.
Recipe by Coffee and Crumpets at http://www.coffeeandcrumpets.com/fermented-turnip-pickles/