Easy to Can Pickled Turnips Recipe

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Toss these vibrant pink turnips on top of a salad for an added crunch.
Toss these vibrant pink turnips on top of a salad for an added crunch.
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Anya Kassoff, a Russian native, through many careers, realized she ended her days with passion cooking in the kitchen. With health issues rising in 2010, Kassoff began eating mainly a plant-based diet. She began sharing her recipes on a blog and eventually it lead to writing this book.
Anya Kassoff, a Russian native, through many careers, realized she ended her days with passion cooking in the kitchen. With health issues rising in 2010, Kassoff began eating mainly a plant-based diet. She began sharing her recipes on a blog and eventually it lead to writing this book.
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“Simply Vibrant” by Anya Kassoff, uses vibrant fruits and vegetables to bring colorful, plant-based recipes to your table.
“Simply Vibrant” by Anya Kassoff, uses vibrant fruits and vegetables to bring colorful, plant-based recipes to your table.

Ingredients

  • 1-1/2 cup water
  • 2-1/2 tablespoons sea salt
  • 1-1/2 lb (680 g) turnips - peeled and sliced into sticks
  • 1 small beet - peeled and sliced
  • 2 bay leaves
  • 1 garlic clove - thinly sliced
  • 1 teaspoon coriander seeds
  • 1/2 teaspoon black peppercorns
  • A few sprigs of fresh dill
  • Dash of red pepper flakes
  • 1/2 cup apple cider vinegar

Directions

  • In a small saucepan, heat 1/2 cup of water and add in salt to dissolve. Let cool.
  • Place the turnips, beet, bay leaf, garlic, coriander seeds, black peppercorns, dill and pepper flakes into a clean glass jar.
  • Add the vinegar and the remaining 1 cup of water to the salty water, and pour the brine over the vegetables.
  • Cover and let pickle at room temperature for one week.
  • Refrigerate until ready to serve and use within one month.
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Mother Earth News Gardening
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