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.
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.
