Pink Pickled Turnips Recipes

PINK PICKLED TURNIPS

Steps:

• Combine beet, chile (if using), and turnips in a 1-quart heatproof jar or container.
• Bring vinegar, salt, sugar, and 1 1/2 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.

PICKLED TURNIPS

Steps:

• Divide turnips, beet, and garlic between two 16-ounce Mason jars.
• Combine vinegar, water, sugar, and salt in a saucepan and bring to a boil. Boil for 2 minutes. Remove from heat and pour over turnips, leaving 1/2 inch of space on top. Seal jars and refrigerate for 1 week.

PICKLED TURNIPS

Steps:

• In a wide-mouthed 32 ounce glass mason jar (this is what I have), place the hot water, vinegar, salt, sugar, garlic and bay leaves. Stir continuously until the salt and sugar dissolve.
• Add the turnips and beets in the jar, making sure they are submerged in the vinegar mixture. Allow to cool.
• When cool, seal the glass jar tightly and allow to sit for 5 days at room temperature in a cool dark place. Refrigerate afterwards and use within one month.