Week 40: Pickled Turnips

Pickled Turnip Recipe

Makes 1 quart

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• 1 cup water
• 1 cup white vinegar
• 1 tbsp sugar
• 2 tbsp kosher salt
• 2 tsp black peppercorns
• 2 garlic cloves
• 1 fresno pepper or jalapeño
• 1 lb Hakueri turnips (about 7-10 of this smaller version)

Instructions:

• Bring the water, vinegar, sugar, salt and peppercorns to a boil until sugar and salt are fully dissolved. Set aside to cool.
• Slice garlic cloves in half and add to jar. Slice pepper in rings and remove most seeds; add to jar.

• Scrub turnips (no need to peel) and trim tops. Save stems for future pickling (!!) and greens for eating.

• Slice turnips into fourths or eighths depending on size (similar to radishes). Could also try shaving into thin slices with use of a mandolin. Add to jar.

• Cover turnips with cooled brine and peppercorns.

• Recommended use: These are great on their own, in a salad, on a cheese plate. Super versatile in terms of the spices and herbs you could add. Try other variations and let me know!