Beet Pickled Turnips
Crisp turnip sticks pickled in a tangy brine with beet, garlic, and whole spices until bright pink.
Equipment
- Pot
- Clean jars
- Sharp knife
Ingredients
Main Ingredients
- 4 medium turnips peeled and cut into sticks
- 1 medium beet peeled and cut into sticks
- 1 cup white vinegar
- 1 cup water
- 2 tbsp kosher salt
- 1 tbsp sugar
- 2 cloves garlic
- 1 tsp red pepper flakes
- 1 tsp mustard seeds
- 1 tsp coriander seeds
Instructions
Cooking
- Cut. Peel and cut the turnips and beet.
- Pack. Pack the vegetables, garlic, and spices into jars.
- Heat. Warm the brine until the salt and sugar dissolve and cool it.
- Pour. Pour the brine over the vegetables.
- Chill. Seal and refrigerate for at least 2 days.
Notes
Substitutions: Use apple cider vinegar for half the white vinegar.
Tips: Cool the brine before pouring.
Storage: Refrigerate for up to 3 months.
Nutrition is calculated per serving.