Top | A Platter of Figs
Turnip Pickles
(recipe, David Tanis)
primary-image, l
Introduction
These pickles are wonderful with any cold meat dishes or charcuterie. The basic version takes a week to make, but there's a quick method here too, for overnight pickles.
Ingredients
- 2 garlic cloves, sliced
- 1 thyme sprig
- ½ tsp. dried Greek oregano
- 1 bay leaf
- 2 tsp. coriander seeds
- 2 tsp. turmeric
- 1 tsp. fennel seeds
- ½ tsp. red pepper flakes
- 2 Tbsp. salt
- 2 cups water
- ½ cup cider vinegar
- 1 Tbsp. olive oil
- 1 lb. small turnips, scrubbed but not peeled, in small wedges
Steps
- Combine the garlic, herbs and spices, salt, water, vinegar, and olive oil in a bowl. Stir to dissolve salt. Pack the turnip wedges into a clean quart jar and pour in the brine mixture. Screw on the lid. Put the jar on a shelf in the kitchen and turn it over every day for a week. After a week, refrigerate the pickles. Use within a month.
Note
(In a hurry) Quick Pickled Turnips: For a faster pickle, simmer the turnips in the brine for about 8 minutes, or until cooked but still firm. Cool the pickles in the brine, then refrigerate overnight before serving.
(Feeling pink) Pink Pickled Turnips: For pink pickles, add 1 small red beet, peeled and sliced, and omit the turmeric.