Pickled Turnips

Name: Pickled Turnips
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M7DT0H20M0.000S
Yield: 1 quart
Ingredients: 1 pound turnips, peeled, quartered and sliced 1/4 inch thick; 1 small red beet, peeled and quartered; 1 clove garlic, thinly sliced; 1/2 cup white vinegar; 2 tablespoons kosher salt; 1 teaspoon sugar

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Level: Easy

Total: 7 days 20 min (includes pickling time)
Active: 10 min

Yield: 1 quart

Level: Easy

Total: 7 days 20 min (includes pickling time)
Active: 10 min

Yield: 1 quart

Ingredients

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1 pound turnips, peeled, quartered and sliced 1/4 inch thick

1 small red beet, peeled and quartered

1 clove garlic, thinly sliced

1/2 cup white vinegar

2 tablespoons kosher salt

1 teaspoon sugar

Directions

Special equipment:

a wide-mouth, heatproof 1-quart jar

Put the turnips, beet and garlic into a wide-mouth, heatproof 1-quart jar.
In a small saucepan, bring the vinegar, salt, sugar and 1 1/2 cups of water to a boil. When the salt and sugar are fully dissolved, pour the brine over the vegetables to fill the jar. Leave to cool. When completely cool, cover the jar and chill for 1 week.