Easy Lacto Fermented Pickled Turnips
This easy fermented pickled turnips recipe is your go-to for pickled turnips. All you need is salt, water, and turnips and you're ready to go. These are perfect for a healthy snack, side dish, or a nutritious addition to your favorite middle eastern dish.
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Equipment
- 1 Mason Jar (pint, quart, or half-gallon)
- 1 Glass Fermentation Weight
- 1 Pickle Pipe
Ingredients
- 3-5 large organic turnips
- 4-5 tbsp high quality sea salt (or other non iodized salt), per 1/2 gallon jar
- 2 cups filtered water per quart jar
- Optional: dill, garlic, black peppercorns, or premade pickling spice mix
Instructions
- Make a salt brine of about 4 tbsp sea salt or other non-iodized salt to a 1/2 gallon of water in a clean glass jar. Dissolve the salt by stirring or shaking.
- Wash and chop your turnips into bite-sized pieces or use young turnips whole.
- Add spices to the bottom of your mason jar if using
- Add your turnips in next, really pack them in there. You can use a wooden pickle pounder tool for this to really get all the air out.
- Pour your salty brine solution, over your turnips until completely full. Bump or use your pickle pounder to release any air bubbles.
- Add a weight, mason jars glass fermentation weights are the best. Apply some pressure to make sure that the weight and everything underneath it are submerged in brine.
- Add a lid, we love the mason jars pickle pipes screwed on with a regular mason jar ring. They naturally release carbon dioxide so you don't have to "burp" your jars. During initial fermentation they can overflow with brine, so just keep a tray or a dish underneath to catch any dripping.
- Ferment, Set at room temperature checking every day or two until it is to your liking. They should taste sour/tangy. The longer the fermentation time, the more sour they become.
- Refrigerate, add your turnip pickles to the fridge and enjoy for several months. Keep your brine and take it like a gut booster health shot, or add a little olive oil and use it as a delicious salad dressing.
Notes
- The amount of salt you use will determine the amount of time it takes for your pickles to ferment. The more salt you add the slower fermentation will occur.
- This is also true for the temperature of your home. The warmer the temperature, the quicker your pickles will ferment. Colder homes make fermentation slow down.
- You will have enough brine and some left over, you can save this brine for later fermentation recipes. You can also use the brine from your completed pickles as a starter culture for your next batch.
- Once your fermented turnip pickles are complete, store them in the fridge.
Servings: 6 people