Turnip Pickles
Ingredients
-
1
small
red beet, peeled and sliced
-
2
turnips (about 1 pound)
peeled and sliced
-
1
clove
garlic, chopped
-
½
cup
white vinegar
-
1
bay leaf
-
2 ½
Tablespoon
Kosher salt
-
12–14
ounces
purified water
-
1
teaspoon
sugar (optional)
-
1
jalapeño (optional)
sliced lengthwise
Instructions
- Add beet, turnips, jalapeño (if using), and garlic to a heatproof jar or container.
- In a saucepan, boil salt, sugar, bay leaf, and purified water, stirring to dissolve.
- Remove from heat and let cool for 5 minutes, then stir in vinegar.
- Pour the pickling liquid over the vegetables in the jar, ensuring they are submerged.
- Let the jar cool, then close it and place it in a dark area for 5 to 7 days.
- For best flavor, refrigerate before serving.
- Store in a covered jar in the refrigerator for up to one month.
Nutrition Facts (estimated)
Servings
8
Calories
20
Total fat
0.1g
Total carbohydrates
4g
Total protein
0.5g
Sodium
1200.3mg
Cholesterol
0mg
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