Pickled Turnips
The tanginess... the crunch, the flavor, and the versatility of these pretty pink picked turnips are a great pairing to Mediterranean dishes, salads, and sandwiches.
Servings: 10 servings
Ingredients
- 1- 1 1/2 cups boiling hot water
- 1/2 cup white distilled vinegar
- 1 large turnip or 2 small-medium turnips peeled and sliced in batons (thick sticks)
- 1 small beet peeled and sliced
- 2 bay leaves
- 1 tablespoon granulated sugar
- 2 teaspoons coarse kosher salt do not use table salt
- 2 whole garlic cloves
Optional
- Add crushed red pepper flakes or jalapeños
Instructions
- Peel and slice 1 softball-sized turnip (they call thick strips; batons).
- Peel and slice 1 small beet.
- Add a bay leaf, sugar, salt, and garlic.
- Add some crushed red pepper flakes or jalapeno slices for added spice.
- Pile everything into a 32 oz glass jar.
- Pour hot water and vinegar as well as salt into the jar, place the lid on top and place it on the counter for 4-5 days. Until the turnips are bright pink.
- Once opened place in the refrigerator and enjoy within 2 months.
Psst… there’s more where this came fromdelivered straight to your inbox, click to sign up