Pickled Turnips

Pickled Turnips

109

Ingredients

  • 3 cups water
  • 1/3 cup salt (coarse white, such as kosher salt or sea salt)
  • 1 bay leaf
  • 1 cup white vinegar (distilled)
  • 2 lbs turnips (peeled)
  • 1 beet (small, or a few slices from a regular-size beet, peeled)
  • 3 cloves garlic (peeled and thinly sliced)
Total Time
45 min

Preparation

1. In a saucepan, heat about one-third of the water. Add the salt and bay leaf, stirring until the salt is dissolved.

2. Remove from heat and let cool to room temperature. Once cool, add the vinegar and the rest of the water.

3. Cut the turnips and the beet into batons, about the size of French fries. Put the turnips, beets, and garlic slices into a large, clean jar, then pour the salted brine over them in the jar, including the bay leaf.

4. Cover and let sit at room temperature, in a relatively cool place, for one week. Once done, they can be refrigerated until ready to serve.

Storage: The pickles will keep for several weeks in the refrigerator. They’ll be rather strong at first, but will mellow after a few days. They should be enjoyed within a six weeks after they’re made, as they tend to get less-interesting if they sit too long. If you are interested in canning, check here for tips on canning pickles.

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Tastes

Salty
Savory
Sour
Bitter
Sweet
Spicy
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