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:
- Combine beet, chile (if using), and turnips in a 1-qt. heatproof jar or container.
- Bring vinegar, salt, sugar, and 1½ cups water to a boil in a medium saucepan, stirring occasionally to dissolve sugar.
- 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
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