Pickled Turnips

Pickled Turnips

  • Preparation 10 min
  • Cooking 5 min
  • Marinating 12 h
  • Servings 1
  • Makes 4 cups (1 litre)
  • Dairy-free
  • Egg-free
  • Gluten-free
  • Lactose-free
  • Nut-free
  • Vegan
  • Vegetarian

Categories

Ingredients

    • 1 lb (450 g) white turnips (see note), peeled and cut into sticks ½ inch (1 cm) thick
    • 1 ½ cups (375 ml) water
    • ½ cup (125 ml) white vinegar
    • 1 tbsp coarse pickling salt
    • ¼ tsp celery seeds
    • 1 small red beet, peeled and sliced into rounds
    • 1 garlic clove, peeled
    • 1 bay leaf

Preparation

Note from Ricardo

You can distinguish a white turnip from a regular turnip by its small size and violet-hued collar. White turnips have a subtle spicy bite. Don’t confuse them with rutabagas, which are generally larger, yellowish, have a violet collar and a more pronounced flavour.

Personal Note