The best recipes for harvesting turnips for the winter from experienced housewives

Turnip is considered a primordially Russian vegetable. They began to grow it in those ancient times when turnips, bread and cereals were the main food products. The root crop is well stored, so it was on the table of a Russian person all year round and was present in the daily menu of the poor and rich.

Ancient recipes have long been forgotten. But new ones have appeared, which are appreciated by many modern gourmets. Let's see what you can cook from turnips.

Is it possible to harvest turnips for the winter

To feast on turnips all year round, they must be properly stored.

If the harvest is small, keep the vegetables in the refrigerator. They are washed, dried, packed in a plastic bag and placed in the vegetable department. In this form, the roots remain fresh for about a month.

For long storage choose turnips of late varieties. After harvesting, it is cleaned of the ground, slightly dried in the shade and placed in a box of sand in a ventilated cellar or basement. Store together with potatoes, carrots and beets at temperatures from 0 to + 2 ° C and humidity 80-90%.

There are not very many recipes for turnip blanks. Most often it is pickled as part of various salads and snacks.... Candied fruits and preserves are made less often. And practically no one tasted turnip wine.

Selection and preparation of root crops

Before you start canning, you need to decide which turnip to choose to make a delicious dish.

Early summer varieties are soft, delicate in taste, and more suitable for fresh consumption. Late varieties have a sweet, bitter taste.

White roots are soft and juicy, and are loved by children. Yellow ones are fleshy with a sharper taste. Therefore, turnips with white pulp will turn out to be a dish with a more delicate taste, and from yellow ones with a more intense one.

For blanks, take smooth root crops without cracks, spots and any damage, with a hard core and not very thick skin.

The classic way to pickle turnips

This is a simple and inexpensive way to harvest vegetables for the winter.

Composition:

• turnips - 2 pcs.;
• carrots - 3 pcs.;
• hot pepper - 0.5 tsp;
• garlic - 2 cloves.

For the marinade:

• water - 1.75 st.;
• sugar - 3 tbsp. l .;
• not iodized salt - 2 tbsp. l .;
• coriander (seeds) - 1 tbsp. l .;
• mustard - 1 tbsp l .;
• bay leaf - 1 pc .;
• table vinegar (6%) - 1 tbsp.

Cooking process:

1. First, prepare the marinade. Sugar, salt, coriander and mustard seeds, bay leaves are added to the water. Boil for 2 minutes, remove from heat and leave to cool. Pour in vinegar.
2. Large peeled turnips are cut into thin slices, carrots - into strips. Pepper is cleaned of seeds and cut into half rings. Chop the garlic.
3. Mix the vegetables and fill the jar.
4. Pour in cooled brine. Let it brew for at least 4 hours.
5. Then put away in a cool storage area.

Other recipes for making turnips

We present the top 7 best recipes for preparations for the winter.

With beets

For cooking you will need:

• turnip - 1 kg;
• beets - 1 pc.;
• garlic - 3-4 cloves;
• water - 2 tbsp.;
• sugar - 1 tsp;
• salt - 1 tbsp l .;
• 1 bay leaf;
• 1 tbsp. table vinegar (6%).

Cooking process:

1. For the marinade 1 tbsp. water is combined with salt, sugar, bay leaf and brought to a boil. Remove from heat, add another 1 tbsp. boiled water and vinegar. Allow to cool.
2. The turnips are peeled and cut into cubes. Large peeled beets are cut into thin slices. Chop the garlic.
3. Clean dry jars are half filled with turnips.Lay a layer of beets and a few plastics of garlic. The sequence of layers is repeated once more.
4. Pour vegetables with cooled marinade and put in a cool place.

The appetizer is ready in a week.

With honey

Depending on the added spices, the taste will be spicy or bitter. In any case, this dish is consumed exclusively as an appetizer, not a dessert.

Ingredients:

• turnip - 1 kg;
• water - 1 l;
• honey - 1 item;
• salt - 2 tbsp. l .;
• cloves - 3-4 pcs.;
• nutmeg - 1 tsp;
• apple cider vinegar - ½ tbsp.

Ingredients:

1. Vegetables are cut into plastics and placed in jars.
2. Prepare the filling: add honey, salt, spices to the water. Boil for 2 minutes and pour in apple cider vinegar.
3. Jars are filled with hot pouring, closed with lids, wrapped in a warm blanket and left overnight.

You can replace nutmeg and cloves with a large head of garlic for a completely different flavor. If the harvest is made with garlic, it is placed on the bottom of the jar.

With apple

Dessert with a delicate taste will appeal to children and adults.

Ingredients:

• turnip - 1 kg;
• sweet and sour apples - 1 kg;
• water - 1 l;
• sugar - 1 tbsp.;
• salt - 50 g;
• cinnamon - 1-2 sticks;
• table vinegar - 100 ml.

Recipe:

1. Turnips and apples are washed well.
2. Grind the vegetables on a medium grater, cut the fruits into small slices.
3. All are laid out in layers in a jar and filled with chilled marinade.
4. For the marinade, sugar, salt, cinnamon are added to boiling water. Boil for 1-2 minutes, remove from heat and pour in table vinegar.

Sharp

A good appetizer for a Russian folk alcoholic drink, an alternative to sauerkraut.

• water - 2.5 l;
• salt - 120 g;
• turnip - 1 kg;
• carrots - 1 kg;
• chilli to taste.

Ingredients:

1. To prepare brine, salt is dissolved in boiling water and left to cool completely.
2. Vegetables are washed, peeled and cut into large pieces.
3. Chili is rinsed, freed from seeds and cut into half rings.
4. Turnips and carrots are placed in a container with a wide top, lightly sprinkling each row with hot pepper.
5. Pour in saline solution, cover with a clean wooden circle or plate and install the load.
6. They put it away in a cool place and try it after a month.

With garlic

To prepare 7 half-liter jars of winter salad with garlic you will need:

• turnip - 1 kg;
• carrots - 1 kg;
• Bulgarian pepper - 0.5 kg;
• onions - 0.5 kg;
• garlic - 5 cloves;
• bay leaf - 7 pcs.;
• table vinegar - 7 tbsp. l .;
• salt - 7 tsp;
• sugar - 1 tsp.

Ingredients:

1. Boil carrots and turnips in one saucepan over medium heat until half cooked.
2. Blanch the bell pepper in boiling water for 2 minutes. Blanching is the treatment of fruits and vegetables with boiling water, boiling water or steam to destroy enzymes, remove air from tissues, and destroy harmful microorganisms.
3. The onion is cut into half rings.
4. The garlic is passed through a press.
5. The cooled peppers, turnips and carrots are cut into cubes.
6. All vegetables are transferred to a bowl and mixed.
7. At the bottom of each jar put 1 bay leaf and 1 tbsp. l. table vinegar.
8. The mixture is laid out in jars up to the neck.
9. Pour 1 tsp on top. sugar and 1 tsp. salt.
10. Jars of salad are poured with boiling water, covered with lids and set to sterilize for 10 minutes.
11. Then the cans are taken out, tightly closed with lids, turned over and wrapped until they cool completely.

With carrots

An unexpected recipe for turnip and carrot caviar:

• turnip - 300 g;
• carrots - 300 g;
• parsley root - 300 g;
• onions - 300 g;
• vegetable oil - 150 ml.

Cooking process:

1. Carrots, turnips, parsley root, onions are washed, peeled and finely chopped.
2. All are mixed and salted to taste.
3. Pass in vegetable oil until cooked, after which everything is twisted in a meat grinder.
4. The caviar is laid out in sterilized heated jars, cooled at room temperature and stored in the refrigerator.

Salty

For cooking you will need:

• turnip - 1 kg;
• caraway seeds - 200 g;
• salt - 500 g;
• cabbage leaf - 3-4 pcs.

Cooking process:

1. Strong root vegetables are washed and peeled, cut into plastics of the same thickness.
2. In a separate bowl, mix the cumin and salt.
3. Vegetables are placed in layers in a jar or enamel dish without chips, sprinkling with a mixture of salt and caraway seeds.
4. Cover the top with washed cabbage leaves and press down with a load.
5. Pour boiled water to the top so that the vegetables are completely under water.

Other procurement methods

Turnip is not only fried, fermented and pickled. We offer several unusual recipes.

Dried

Turnip chips are an alternative to potato chips.

Peeled turnips are cut into thin slices. Dry for several days in the sun and draft. To speed up the process, use a weakly preheated oven. Chips are stored for a short time in paper packaging.

Candied turnips

To prepare this children's dessert, you will need turnip and honey (without a specific dosage):

1. Turnips are peeled, washed and chopped into small pieces.
2. Pour boiling water over and leave to cool.
3. Dry.
4. The prepared slices are laid in layers in sterilized containers, alternating each layer with liquid honey.
5. Banks are left at room temperature for 1-2 days, and then removed to a cool place.

Jam

To make the jam, you need the following ingredients:

• turnip - 1 kg;
• water - 1 tbsp.;
• cardamom - 8 boxes;
• star anise - 6 stars;
• allspice - 5 peas;
• cloves - 3 pcs.;
• cinnamon - 2 sticks;
• honey - 0.5 l.

Cooking process:

1. Turnips are washed, peeled, cut into plastics and dried.
2. Seeds are taken from the cardamom.
3. Water is poured into the dishes in which the jam will be prepared, all the spices are poured, and heated.
4. After the appearance of a pleasant smell, turnips are placed.
5. When the mixture boils, pour in honey and leave until tender over low heat.

Many jam recipes recommend soaking the turnips in water for several days to remove the bitterness. But the soaked turnip loses not only a specific taste, but also a significant part of the nutrients. So for jam, it is enough to peel the root crop.

It is interesting:

Recipes for canned watermelons for the winter without sterilization.

How to properly freeze grapes for the winter in the freezer and is it possible to do it.

How to store potatoes in winter in a private house without a cellar.

Wine

Turnip wine turns out to be peculiar, for an amateur. To prepare a small test portion you will need:

• turnip juice - 1.2 l;
• sugar - 1.2 kg;
• vodka - 1 tbsp.

Cooking process:

1. Juice is squeezed out of turnips to make about 1.2 liters. How much to take the original product, it is difficult to say, it all depends on the juiciness of root crops and the method of obtaining juice.
2. Mix sugar with a glass of vodka.
3. All are connected and poured into a balloon under a water seal or a rubber glove pierced on one finger. Leave in a warm place to ferment.
4. After a week, the container is sealed and left to ferment in a cool place for 3 months. After that, they are poured into bottles.

Wine may not work if the fermentation temperature was less than + 20 ° C or if you put in little sugar.

Features of storing turnip blanks

Turnip blanks are stored in the same way as other pickles - in a cool, dark place: cellar, basement or refrigerator.

In an apartment in the absence of a refrigerator, canned vegetables are kept at temperatures up to + 15 ° C. At the same time, their shelf life is noticeably reduced.

The place is chosen dry, located away from the stove and batteries, for example, in the bedroom under the bed, in the closet, on the insulated loggia.

The jam also winters well in kitchen cabinets. But when stored in a damp room, mold will appear on it.

Conclusion

The benefits of turnips are beyond doubt. It has a beneficial effect on the gastrointestinal tract, contributes to the general cleansing of the body, elimination of toxins. Calcium strengthens teeth, hair and nails. The vegetable is especially indicated for the elderly, it is used in the fight against atherosclerosis.

Despite the low calorie content, turnips are very nutritious and are often used in dietary meals. A properly prepared and well-preserved turnip will help in the fight against vitamin deficiency, increase immunity and contribute to the overall health of the body.