June 15

Beet-Pickled Turnips! [Recipe]

Yeah, I know, you’re asking yourself “why did he do this?” It was an experiment. I was making a batch of roasted root vegetables and ended up with a few extra beets and turnips. I wasn’t sure what to do with them. I didn’t want to stick them back in the veggie drawer in the fridge because I knew I’d end up forgetting about them. So I decided to experiment.

Of course, I didn’t think to document every step. Regardless, I can give you a quick rundown of the recipe and the process.Beet-picked turnips in mason jar.

  • 1 pound of turnips, peeled and sliced into roughly ½ inch batons
  • 1 small beet (I used red), cut into ½ inch thick baton
  • 2 cloves of garlic, minced
  • 1 ½ cups of water
  • 3 TB of Kosher salt
  • 1 bay leaf
  • ½ cup of vinegar (I used white, but apple cider would be good, too)
  • 1 TSP of whole coriander seed
  • 1 TSP black peppercorn

After you’ve cut up the veggies, stuff them into a Mason or Ball jar. In a non-reactive pot, heat the water, vinegar, salt, bay leaf, and the other spices to boil, then remove from the heat and let cool for a few minutes. Once it’s not incredibly scalding, carefully pour the liquid into the jar (you can discard the bay leaf at this point).

Pop the top on and let it cool a bit more on the countertop. You can stick it in the refrigerator for five days or so, then it ready to eat.Close-up of beet pickled turnip slice.

And yes, these turned out amazing. They’re as tasty as they are beautiful. Hope you try it.

RB


Copyright 2021 Richard Bist. All rights reserved.

Posted 2021-06-15 by RB in category "Cooking", "Creativity

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