Recipe courtesy of Tiffani Thiessen
Pickled Turnips
- Level: Easy
- Yield: 1 quart
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 34
- Total Fat
- 0
- Saturated Fat
- 0
- Carbohydrates
- 7
- Dietary Fiber
- 2
- Sugar
- 5
- Protein
- 1
- Cholesterol
- 0
- Sodium
- 256
- Total: 7 days 20 min (includes pickling time)
- Active: 10 min
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
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.