Quick-Pickled Turmeric Turnips
- Level: Easy
- Yield: 1 quart pickles
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 33
- Total Fat
- 0
- Saturated Fat
- 0
- Carbohydrates
- 7
- Dietary Fiber
- 1
- Sugar
- 4
- Protein
- 1
- Cholesterol
- 0
- Sodium
- 209
- Total: 6 hr 40 min (includes chilling time)
- Active: 10 min
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
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.