Got a recipe that’s missing a bright touch of tartness and sassy tang? These crunchy pickled beets and turnips are your ticket to flavor.
- 1 cup white vinegar
- 3 cups water
- 1/3 cup coarse salt
- 1 tablespoon granulated sugar
- 2 dried bay leaves
- 2 pounds turnips, peeled and cut into thick matchsticks
- 1 small red beet, peeled and cut into thick matchsticks
- 3 medium garlic cloves, thinly sliced
- 1 small red chili, halved with seeds discarded
- In a medium saucepot over high heat, add the vinegar, water, salt, sugar, and bay leaves and bring to a boil. Whisk until the salt has dissolved, about 1 minute.
- Place the turnips, beets, garlic, and chili into 2 32-ounce glass jars with tight-fitting lids. Pour the vinegar mixture over the vegetables, leaving about ½ inch of space at the top.
- Cover the jars with lids and allow the pickles and their liquid to cool slightly. Refrigerate for at least 1 day. Pickles will keep in the fridge for up to 1 month.
Note that the nutritional info below includes the brine, most of which you will actually drain.
- Category: Vegetables
- Method: Stovetop
- Cuisine: Pickles
Keywords: pickles, pickled beets, pickled turnips, beets, turnips