Pickled Turnips
Description
Vibrant pink, tangy pickled turnips colored with beet juice are a staple in the Middle East and add zest to any meal. Double the recipe; they go fast.
Ingredients
•
2 turnips, peeled and sliced into 1/2-inch wedges
•
1 small beet, thinly sliced
•
2 cloves garlic, chopped
•
1 cup distilled white vinegar
•
1 cup water
•
1 teaspoon white sugar
•
1 teaspoon sea salt
Directions
1
Inspect two 16-ounce Mason jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until vegetables ready. Wash new, unused lids and rings in warm soapy water.
2
Divide turnips, beet, and garlic between the hot, sterilized jars.
3
Combine vinegar, water, sugar, and salt in a saucepan; bring to a boil and boil for 2 minutes. Pour vinegar mixture over turnip mixture, filling to within 1/2 inch of tops.
4
Wipe rims with a moist paper towel to remove any residue. Top jars with lids; screw rings on tightly. Pickle in the refrigerator for 1 week.