Fall, Featured, Pantry Perk, This Week, Winter
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Pickled Turnips

Here’s another one of my Pantry Perks…easy-to-make items that I can add to salads, side dishes, entrees to give a little added burst of flavor or oomph! This one is a great way to use up any leftover turnips before they go bad.

What you need:

  • Large turnip or 2 small ones
  • Apple cider vinegar (or any vinegar)
  • Salt
  • Sugar
  • Peppercorns
  • Mustard seeds, optional
  • Clean Mason jar with lid and ring

Mix equal part apple cider vinegar and water (a cup of each) in a small pan on medium heat. Stir in a pinch of salt, a pinch of sugar, a smattering of peppercorns and mustard seeds. Bring to just under boiling and remove from heat.

Peel turnip and cut into thin slices. Add some additional mustard seeds to jar if you like. Pack the turnip slices into the jar. Leave about 2/3″ space at top of jar.

Pour pickling mix in to the jar and cover the turnip slices completely. Tap jar gently on your work surface to get air pockets removed. Let cool and then put lid on jar and seal with ring.

Keep in refrigerator. Will be perfect to use in 2 weeks. Always keep refrigerated, they are not shelf stable.

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