Small Batch Sweet Spiced Pickled Parsnips

Let’s face it, there’s been a chill in the air since August. No matter what the calendar says, it’s FALL!
And, nothing says fall to me like root vegetables. Here’s our recipe for amazing Sweet Spiced Pickled Parsnips!

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Small Batch Sweet Spiced Pickled Parsnips

makes 3 half-pints

Author: Roseanne Carrara, The Lunchbox Season

Ingredients

• 1 lb parsnips [4 x-large] peeled and "coin-sliced" about 1/4 in thick
• 1 small sweet onion thinly sliced, no more than 1 c
• 1/4 tsp salt
• boiling water to cover the vegetables
• 1/3 c peeled fresh ginger julienned into 2-in strips
• 9-12 chards of flat cinnamon bark or 1 cinnamon stick, cracked into 3 pieces
• 12  cardamom pods
• 9 whole cloves
• 9 black peppercorns
• 2 1/4 c water
• 1 1/2 c brown sugar
• 2 1/4 c vinegar
• 1/2 lemon zest AND juice
• 1 tsp ground turmeric
• 1 tsp ground cardamom
• 2 tsp kosher salt
• 1 tsp vanilla extract

Instructions

• In a covered medium saucepan, cook parsnips, onions, and salt in a a few cups of boiling water for about 3 minutes, until just beginning to feel tender.
• Pack vegetables into three half-pint jars, or the equivalent.
• Divide ginger evenly between the three jars.
• Divide cinnamon, cardamom, cloves, and peppercorns equally between jars.
• In a small saucepan, combine the water, vinegar, brown sugar, ground tumeric, ground cardamom, salt and vanilla.
• Bring to a boil and simmer on medium-low for 5 minutes.
• Ladle into jars leaving 1/4-in headspace. [You will likely have extra brine.]
• Cool.
• Seal jars.
• If desired, process in a boiling water canning bath for 10 minutes.
• Or, refrigerate pickles for at least 24 hours before consuming.
• Refrigerator pickles last for 3 months, if you can keep them that long.

Notes