Pickled Turnips
Adapted from https://www.daringgourmet.com/pickled-turnips/
Makes ~3.5L
Ingredients
7-10 medium-sized turnips (around 3lb)
1 Large beet OR beet greens from 1 large beet
1 Garlic clove, peeled, for each jar
For Brine:
3 Bay leaves
Optional spices:
1 Tbsp (15 mL) fennel seeds
1 Tbsp (15 mL) coriander seeds
2 Cups (500 mL) White vinegar
3 Cups (750 mL) Water
1/2 Cup (125 mL) Kosher or sea salt*
*Regular table salt is not recommended; it will give the turnips a bitter flavour.
Directions
Wash, peel and cut the turnips and beets/beet green stems into ⅓” sticks or slices. If using beet green stems, save beet green leaves to add to a salad mix!
Add the brine ingredients to a medium stock pot and bring to a boil. Reduce heat to medium, cover and simmer for 10 mins. Let it cool completely (unless canning for longer storage; see notes below).
Pack the turnips, a few slices of beet or beet green stems, and a clove of garlic into each sterilized glass jar.
Remove bay leaves from brine and discard. Pour the brine over turnips, covering them completely and leaving ½” from the top of the jar.
Screw on the lids. Let the pickled turnips sit undisturbed in a relatively cool place for a week to enable the fermentation process. Then store them in the fridge. Eat within two months.
Notes
Canning for long-term storage:
Add the brine to the sterilized jars while it’s still hot, covering the turnips completely and leaving ½” from the top of the jar, and screw on the lids.
Process in a boiling water bath for 10 minutes, then remove the jars and let them sit undisturbed for 24 hours.
Store them in a cool, dark place for up to 6 months. Refrigerate after opening.
The bright pink colour comes from adding beets or beet green stems. While this is how they are traditionally made, beets or beet green stems can actually be omitted from the recipe.
Serve as you would regular pickles, peppers or olives. Try with dishes like baba ganoush, hummus, flatbread, falafels and shawarmas.
