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Home >> Recipes >> Vegetables and side dishes >> Pickled Turnips

Pickled Turnips


Pickled Turnips

3 cups water

1/3 cup kosher salt or sea salt

1 bay leaf

1 cup white vinegar

2-pounds turnips, peeled

1 small beet, peeled

1 clove garlic, peeled and thinly sliced

 

In a saucepan, heat about one-third of the water. Add the salt and bay leaf, stirring until the salt is dissolved.  Remove from heat and let cool to room temperature. Once cool, add the vinegar and the rest of the water.

Cut the turnips and the beet into batons, about the size of French fries. Put the turnips, beets, and garlic slices into a large, clean jar, then pour the salted brine over them in the jar, including the bay leaf.

Cover and let sit at room temperature, in a relatively cool place, for one week. Once done, they can be refrigerated until ready to serve.


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