Pickled Turnips

Vibrant pink, tangy pickled turnips colored with beet juice are a staple in the Middle East and add zest to any meal. Double the recipe; they go fast.

• Preparation Time: 10 mins
• Cooking Time: 10 mins
• Total Time: 20 mins
• Calories: 16 Calories

Ingredients

• 1 cup water
• 1 teaspoon white sugar
• 2 cloves garlic, chopped
• 1 teaspoon sea salt
• 1 cup distilled white vinegar
• 2 turnips, peeled and sliced into 1/2-inch wedges
• 1 small beet, thinly sliced

Recipe Instructions

Step 1

Inspect two 16-ounce Mason jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until vegetables ready. Wash new, unused lids and rings in warm soapy water.

Step 2

Divide turnips, beet, and garlic between the hot, sterilized jars.

Step 3

Combine vinegar, water, sugar, and salt in a saucepan; bring to a boil and boil for 2 minutes. Pour vinegar mixture over turnip mixture, filling to within 1/2 inch of tops.

Step 4

Wipe rims with a moist paper towel to remove any residue. Top jars with lids; screw rings on tightly. Pickle in the refrigerator for 1 week.