The best recipes for preparing turnips for the winter

Let's look at the best ways to prepare turnips for the winter. Thanks to its beneficial properties and low calorie content, the root vegetable is becoming popular again. Summer residents plant turnips in June for fall and winter consumption. Canning is the main method of processing.

We store it correctly

Fresh turnips are a must in winter. You can cook delicious cabbage soup from sauerkraut. This is an amazingly delicious dish that can be frozen and thawed as needed.

Harvesting turnips for the winter is not difficult. You need to remove it from the ridge before the first frost.Trim the tops, wash the root crops on the day of harvest and scatter them under a shed to dry.

Place clean, dry root vegetables in black garbage bags. Do not tie the bags, put them in the cellar for storage. Take it out as needed. If there is no cellar, then put a small amount of root vegetables in the refrigerator, and use what is left for harvesting. We offer the most famous cooking recipes.

Pickled turnips for spicy food lovers

In winter, many people like to diversify their menu with savory snacks. For lovers of spicy food - pickled root vegetables with carrots. Minimum ingredients:

1. Water.
2. Salt.
3. Turnip.
4. Carrot.
5. Chile.

You need to prepare a strong brine. To do this, take 2.5 liters of water, ½ cup of salt. Boil water with salt and let it cool.

It's time to get to the vegetables. First, wash the carrots thoroughly and peel off the top layer of skin. If the vegetable is long, cut it into several parts and then in half - the pieces will still not be small.

We will not peel the turnips, but you need to wash them with a brush so that no dirt remains. We cut off the tails and bottoms. We cut large root vegetables into 4 or 2 parts, small ones can be fermented whole.

The root vegetables are ready, all that remains is to remove the seeds from the chili pepper and chop it into thin rings. For sourdough, you need to use an enamel pan of a suitable size. Place the vegetables in layers, sprinkling each with pepper. Pour in cold brine, place the load, and put the container in a dark place. The process will take 45 days. Vegetables prepared in this way are very healthy.

Marinate turnips with beets

Pickled turnips are a rare appetizer. The root vegetable does not need to be sterilized; wash the vegetables thoroughly with a brush. Peel the beets and cut them into slices.

We cut the washed root vegetables into slices, place them in an enamel pan, sprinkle with salt. After 4 hours, the juice released from the turnips should be drained and the slices should be rinsed in running water.

To pickle vegetables you need brine. To prepare it, pour 7 glasses of water into a saucepan, add 5 tbsp. l. salt. Boil until the salt dissolves, cool and filter.

Place slices of vegetables, peeled and chopped garlic in a sterile jar (you will need at least 6 cloves). Fill the jars with marinade, add table vinegar (150 ml). Conservation is over.

The jars can be sealed with nylon lids. The workpiece is ready. Turnips marinated with beets acquire a beautiful beet color.

Winter vegetable salad with turnips

Recipes with photos of vegetable salads can whet your appetite. See the table for what you need to prepare for the winter.

Spices you will need:

• sweet peas (12 pcs.);
• black peas (12 pcs.);
• garlic (5 cloves);
• bay leaf (6 pcs.).

For a turnip salad for the winter, greens will not hurt: a bunch of parsley, a bunch of dill.

Wash the vegetables, peel them and place them in a saucepan. They need to be boiled until half cooked. At this time, we sterilize 0.5 liter jars. Wash the greens and chop finely. Peel and chop the garlic and onion.

Remove the vegetables from the broth, cool, and cut into cubes. Mix everything in a large bowl. We fill the jars and place them on the bottom of each:

• bay leaf - 1 pc.;
• vinegar - 1 tbsp. l.;
• sweet peas - 3 pcs.

Fill the container with the vegetable mixture, pour 1 tsp on top. salt and sugar. Pour boiling water. We send the jars to be sterilized. This process will take 5 minutes, after which they need to be rolled up and sent under a fur coat.

Salted turnip

In Rus', root vegetables were harvested in large quantities, most of them salted. Let's try to repeat the old recipe. We will select 1 kg of strong root vegetables, wash them from the remaining soil, and peel them.

Let's prepare a clean glass jar with a wide neck or an enamel pan of suitable volume. In a separate bowl, mix cumin (200 g) and salt (500 g).

Cut the vegetables into pieces of equal thickness. We will place them in layers in containers, sprinkling them with a mixture of salt and caraway seeds. Wash a couple of cabbage leaves and cover the top layer with them. Pour boiled water to the top and press the vegetables down with a weight.

We will send the jar to a dark place for 2 weeks. After this time, the root vegetables can be used for cooking.

Turnips marinated with apples

Thrifty housewives preserve small root vegetables with apples. The entire turnip harvest is used without any residue. You need good, firm apples. Prepare a marinade for 1 kg of apples and 1 kg of turnips.

For cooking you will need 1 tbsp. sugar, 2 tbsp. l. salt, ½ cup apple cider vinegar, 10 g cinnamon and 1 liter of water. Mix peeled, washed apples and small turnips into a clean container. Bring the marinade to a boil, cool. Pour the cold marinade into the container and add the weight. Yummy food for winter gatherings will be ready in 2 weeks.

Find simple, inexpensive turnip and beet recipes. Try and treat your friends and acquaintances.