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.
Rufus' Food and Spirits Guide 