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