Pickled Turnips
Pickled Turnips
Ingredients
- 1 lb (450 g) white turnips (see note), peeled and cut into sticks ½ inch (1 cm) thick
- 1 ½ cups (375 ml) water
- ½ cup (125 ml) white vinegar
- 1 tbsp coarse pickling salt
- ¼ tsp celery seeds
- 1 small red beet, peeled and sliced into rounds
- 1 garlic clove, peeled
- 1 bay leaf
Instructions
- Place the turnips in a 4-cup (1 litre) glass jar.
- In a small pot, bring the remaining ingredients to a boil. Simmer for 5 minutes. Using a slotted spoon, remove the beet slices, garlic and bay leaf. Place in the jar with the turnips. Pour the hot cooking liquid into the jar over the vegetables. Let cool. Tightly seal the jar and give it a gentle shake. Let marinate in the refrigerator for 12 hours, gently shaking the jar a few times, if possible.
- Remove and compost the garlic and bay leaf. The pickled turnips will keep for 1 month in the refrigerator.
Pickled Turnips