Quick Pink Pickled Turnips


So it appears that Tuesday's group is not much of a fan of turnips.  Perhaps we need a new and different recipe to get our taste buds going... We even have the beets in our share too!

INGREDIENTS:

  • 1 small red beet, trimmed, peeled, quartered
  • 1 red chile (such as Fresno), halved lengthwise (optional)
  • 1 pound small turnips, trimmed, peeled, quartered
  • ½ cup red wine vinegar
  • 2 tablespoons kosher salt
  • 1 teaspoon sugar
Directions:


  1. Combine beet, chile (if using), and turnips in a 1-qt. heatproof jar or container.
  2. Bring vinegar, salt, sugar, and 1½ cups water to a boil in a medium saucepan, stirring occasionally to dissolve sugar.
  3. Pour pickling liquid over turnip mixture and let cool. Cover and chill at least 1 week before using.

DO AHEAD: Turnip mixture can be pickled 4 weeks ahead. Keep chilled.

Recipe and picture by: Bon Appetit

Comments