Some of you, we know, LOVE turnips. You love them roasted, or mashed, or made into vegetable fritters, or even raw in your salads.
This recipe is for you, of course, but it’s also for the people who see turnips as sort of… so-so vegetables. And it’s especially for those of you who aren’t even interested in turnips! It’s a simple and refreshing way to prepare them—and a great way to use the locally grown Hakurei variety.
The added beet makes them pink & pretty.
These pickles are easy to prepare and will keep for several weeks in the refrigerator. They require jars but no actual canning. The added beet gives them a pretty pink color. They are traditionally served with falafel, but try them just as a snack… or as a unique side dish at your next barbeque!
- 3 ½ cups water
- ¼ cup + 3 Tbs. coarse salt
- 1 bay leaf
- 1 ¼ cups white vinegar
- 2 lb. turnips, peeled (if using small white hakurei turnips, no need to peel)
- 1 small beet, peeled
- 6 cloves garlic, peeled and halved
- Use a saucepan to heat about half of the water. Add the salt and bay leaf, and stir until the salt is dissolved.
- Remove from the heat and let cool, then add the vinegar and the rest of the water.
- Cut the turnips and the beets into matchsticks (about the size of French fries.) Put the turnips, beets, and garlic into clean canning jars (two quarts should do it), and cover with the salted brine.
- Screw on clean canning lids and let them sit at room temperature in a cool place for about a week. After this time, they can be served and/or refrigerated.