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Quick-Pickled Turmeric Turnips

Recipe courtesy of Food Network Kitchen

From: Food Network Magazine

Recipe courtesy of Food Network Kitchen

Watch how to make this recipe.

From: Food Network Magazine

Quick-Pickled Turmeric Turnips

Name: Quick-Pickled Turmeric Turnips
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT6H40M0.000S
Yield: 1 quart pickles
Ingredients: Kosher salt; 1 cup apple cider vinegar; 4 teaspoons sugar; 1 tablespoon coriander seeds; 1/2 teaspoon black peppercorns; 1/2 teaspoon turmeric; 1 pound small turnips, peeled, halved and thinly sliced

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Level: Easy

Total: 6 hr 40 min (includes chilling time)
Active: 10 min

Yield: 1 quart pickles

These quick-pickled turnips are stained a beautiful golden yellow from the turmeric in all that tangy brine. The crisp root vegetable retains its mild spice, which gets added depth from floral and fruity coriander seeds and peppercorns. Throw the pickles on a sandwich or in a salad for extra crunch and a load of vibrant color.

Level: Easy

Total: 6 hr 40 min (includes chilling time)
Active: 10 min

Yield: 1 quart pickles

Ingredients

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Kosher salt

1 cup apple cider vinegar

4 teaspoons sugar

1 tablespoon coriander seeds

1/2 teaspoon black peppercorns

1/2 teaspoon turmeric

1 pound small turnips, peeled, halved and thinly sliced

Directions

Special equipment:

a 1-quart jar

Heat 1 1/2 cups water and 2 tablespoons kosher salt in a small saucepan over medium-high heat.
Add the vinegar, sugar, coriander seeds, peppercorns and turmeric and bring to a boil, stirring occasionally to dissolve the salt and sugar, 1 to 2 minutes.
Pack the turnips into a 1-quart jar. Pour in the hot brine to cover completely (you might not use all the brine). Let cool completely, about 30 minutes. Cover the jar and refrigerate at least 6 hours and up to 2 weeks.