The best recipes for pickling, freezing, and other winter preparations of turnips at home

The royal vegetable has deservedly enjoyed popularity throughout history. Firm, sweet turnips are delicious to crunch on, like an apple—especially since they're just as rich in vitamins and sugar as other fruits. Turnip preserves for the winter are a boon for both experienced and novice cooks. And all it takes is a little effort: carefully familiarize yourself with existing recipes and then put them into practice.

Useful properties of the root vegetable

Turnip is a biennial herbaceous plant; it, along with cabbage, is a member of the cruciferous family. The benefits of its sweet roots have long been known: turnips were eaten in Rome and Greece. In Rus', they were used to treat rickets and bone diseases, and were eaten as a daily dish. Physicians used turnips to purify the blood, as an expectorant, and as a natural diuretic.

The uniqueness of the root vegetable is that it is eaten in different ways:

1. Raw.
2. Boiled.
3. Stewed.
4. Salty.
5. Pickled.

And in each of them, turnips will have a unique, delicious flavor. They keep well during the winter and don't require any special growing conditions. Each juicy root vegetable contains carotene and vitamins A, B, K, C, and PP. Turnips are an excellent substitute for chemical fat burners: they contain no extra calories, and all their components are fully absorbed by the human body.

How to properly prepare turnips for canning

To enjoy the taste and aroma of the root vegetable, preparatory measures are carried out after harvesting: strong and healthy turnips are selected, and any remaining soil and green tops are removed.

Not all varieties are suitable for storage: preference is given to late varieties, which are harvested in the fall.

Turnips are stored like carrots—in boxes filled with sand—or canned at home. For the latter method, the entire skin is removed, any damaged areas are cut out, and the fruit is washed and dried. It is then used in winter preserves, such as salting, pickling, and fermenting.

Winter preparation recipes

Turnips retain their nutritional value when preserved—an undeniable advantage. They can be frozen, used in salads, or pickled alongside vegetables. And healthy homemade preserves will be ready for the winter.

How to freeze turnips at home

Pre-selected root vegetables are washed and then briefly soaked to remove any remaining soil. Size matters—small and medium-sized turnips are best for freezing. Next, peel them and cut them into 1.5-2 cm cubes. Before refrigerating, blanch the turnips by immersing them in boiling water for 1-2 minutes.

Next, the cubes are cooled, excess liquid is removed, and then frozen in food containers or vacuum bags. This method preserves not only the root vegetables but also the turnip greens.

Pickled with carrots

A great way to prepare a vitamin "concentrate," enhancing the effect by adding carrots. The most delicious vegetables are made in wooden barrels or tubs, but enameled (stainless steel) pots will also work. You'll need:

• turnips and carrots in equal proportions;
• salt (necessarily without iodine) – 2 cups;
• clean water – 10 liters.

To add a piquant flavor, add red hot pepper (not too much). First, prepare the brine: add salt to water preheated to a boil, bring to a boil until completely dissolved, and then let cool. Don't peel the turnips, cut them into slices or quarters, and place them in layers in a bowl, alternating with carrots.

The resulting "pie" is poured with brine until it completely covers the vegetables, and weighed down with a weight. After six weeks, the product is ready. All that remains is to wash and peel it, and then serve.

Pickled with herbs

A simple recipe for delicious pickled turnips. Wash the root vegetables, remove the stems and tops, and peel them. Cut into slices and arrange them in layers in jars or a saucepan, sprinkling them with salt, caraway seeds, and any herbs (parsley, dill). Finally, add boiled cold water to cover the last layer, cover with clean cabbage leaves, and press down with a weight. After 14 days, the pickle is ready.

Marinated with honey and apples

A common way to make delicious homemade preserves. You'll need:

1. Clean cold water – 1 liter.
2. Honey – 200 grams.
3. Ground cinnamon – 10 grams.
4. Salt – 50 grams.
5. Sugar – 200 grams.
6. Apple cider vinegar – 120 milliliters.

The ratio of apples to turnips is arbitrary, but the key is to use smaller apples. Add all the marinade ingredients to the water and bring to a boil, stirring. Once the marinade has cooled to room temperature, add vinegar and pour this mixture over the apples, previously placed in jars. Press down with a weight and let sit until fully cooked.

Marinated with beets

Beets are used to color the turnips, so you'll need only a small amount. The roots are cut into wedges from top to bottom, leaving about 1 centimeter at the base. Then they are soaked in water overnight. The beets are sliced ​​and placed in jars along with the turnips.

For the marinade take:

• 4 cloves of garlic;
• 250 milliliters of vinegar;
• 2 teaspoons of table rock salt;
• half a liter of water.

Prepare the solution by gradually bringing it to a boil, but do not add vinegar. Then remove the marinade from the heat and let it cool. Pour in the vinegar, and fill the jars with the mixture. The product is ready in 3 days.

Preserved in honey and vinegar

Small, firm turnips are washed, but not peeled, and left on a towel. Next, prepare the preservative solution:

• 1 liter of water;
• 1 glass of honey;
• 2 tablespoons of salt;
• half a glass of apple cider vinegar;
• cloves (3-4 cloves);
• tablespoon of ground nutmeg.

Mix everything together, bring to a simmer over low heat, and cool. Place the turnips in jars and pour the solution over them. Store in a cool, dark place.

Carrot salad

A popular recipe for a salad for the winter. For 450 grams of turnips, you'll need:

• 1 onion;
• 150 grams of carrots;
• 2 cloves of garlic;
• a pinch of herbs (dill or parsley);
• 4 allspice peas;
• 1 bay leaf.

Peel the root vegetables, cut them into cubes, and lightly simmer them in boiling water. The marinade is prepared with 9% vinegar (1 tablespoon), sugar, and salt (2 tablespoons each). Finely chop the herbs, onion, and garlic, add them to the turnips and carrots, and mix well. Add the spices, sugar, salt, and vinegar to the bottom of the jar, then add the vegetables, and pour boiling water over them. The sterilized salad is sealed and stored like regular canned goods.

Spicy pickled turnips

This spicy snack is easy to prepare: add 3-4 red hot peppers to the turnips during fermentation. You don't need to peel the turnips or remove the stems; just wash them. Whole or quartered turnips are placed in layers in a suitable container, sprinkled with salt, and filled to the brim with water. Finally, add the peppers and weigh them down with a weight. After a month or a month and a half, the spicy snack is ready.

Rules for storing canned food

Pickled and salted foods are not intended for long-term storage; they should be consumed as quickly as possible. Pots and barrels containing pickled foods should be kept in a cool place, out of direct sunlight.

The brine that coats the vegetables acts as a natural preservative, so don't remove them unless necessary. Jared salads will keep for at least a year, until the next harvest, unless they show signs of swelling or clouding.