Editor's Note: This easy recipe for Pickled Turnips is ready in just four days. Of course, letting it stay in brine for longer will enhance the color and flavor.
- Prep Time
- 2 turnips, thinly sliced
- 1 beet, thinly sliced
- 1 cup vinegar
- 1 1⁄2 cups water
- 1 teaspoon salt
- 1 tablespoon sugar
- 1 tablespoon coriander seeds
- 1 tablespoon whole black peppercorns
1. Place turnips and beet in a container or jar with vinegar, water, salt, sugar, coriander seeds and whole black peppercorns.
2. Cover and let pickle in fridge for about four days.
Can be kept refrigerated for up to a month.
Recipe originally published in JOY of KOSHER with Jamie Geller Magazine Winter 2012 SUBSCRIBE NOW