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.