Pickled turnips with carrots

Votes: 1

Time: 4 hours 20 minutes

Quick pickling isn't just a great way to extend the life of a bountiful harvest or surplus store-bought vegetables; it's also a great way to switch from fresh to something a bit more tart and spicy. Quick pickling doesn't require canning—the vegetables keep well in the refrigerator for several weeks and can be eaten the same day they're prepared. Using the brine proportions given in the recipe, you can pickle any vegetables—for example, combine turnip and carrot slices. After a few hours of marinating, serve. A great appetizer for your next lunch or dinner.

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Recipe:

Combine 1 3/4 cups water, 1 1/4 cups distilled white vinegar, 3 tablespoons sugar, 2 tablespoons coarse salt, 1 tablespoon each coriander seed and yellow mustard seed, 1/2 teaspoon red pepper flakes, 1 bay leaf, and 2 crushed garlic cloves in a saucepan and bring to a boil; cook for 2 minutes. Cool. Thinly slice 2 turnips and cut 3 carrots into sticks; place the vegetables in a bowl or jar and cover with the cooled brine. Let sit for 4 hours.

Recipes with similar ingredients: turnip, carrot, mustard seed, red pepper flakes, coriander

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