Pickled White Turnips

check out my shiny balls

Keep turnips whole up to the size of a ping pong ball, halve any larger. Make sure to wash and remove bad spots before parboiling. This is the ratio per 32 oz jar of pickles.

Pickled White Turnips

  • 1 1/2 cup water
  • 3/4 cup cider vinegar
  • 3/4 cup white vinegar
  • 2 tsp sea salt
  • 2-4 dried cayenne peppers
  • 1 tsp black peppercorn
  • 1 tsp mustard seed
  • 1 tsp celery seed
  • 1 tbsp dill seed
  • 1-2 garlic cloves
  • Turnips

Parboil turnips for 45 seconds then strain into ice water for 5 minutes. Measure out turnips into 32 oz mason jars then sterilize jars. Bring water, vinegars and salt to a boil. Pack each jar with spices and turnips, pour brine to cover and seal. Let stand till all caps ping then store for 30 days before eating. Refrigerate any containers that fail to seal.

About Rufus' Food and Spirits Guide

This blog attempts to collect some of the things I try to create with food and booze. Sometimes I succeed and sometimes I fail. My hope is to entertain and maybe help people think a little harder about what they decide to eat and drink.
This entry was posted in Food, Garden, How to, Recipes, Sides, Things in Jars, vegetarian and tagged , , , . Bookmark the permalink.

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