Small Batch Pickled Turnips
[makes 3 half-pint jars for the refrigerator]
- 1 large and 1 medium turnip peeled and sliced into "fat french fries" [4 heaping cups]
- 1 medium beet peeled and sliced into about 12 pieces
- 4 1/2 c water
- 1/2 c kosher salt
- 1 1/2 c vinegar for pickling [white or apple cider]
- 3 cloves garlic peeled and smashed slightly with the side of a good knife
- 3 bay leaves
Place 1 c water in a pot and bring to a boil.
Add the salt and stir until dissolved.
Remove from heat.
Cool for 3-5 minutes.
Drop 2-4 small chunks or slices of beet in the bottom of each jar.
Drop 1 smashed garlic and 1 bay leaf in the bottom of each jar
Add your turnips, peeled and sliced into "fat french fries," to the jars.
To your pot of salt water, add the additional 3.5 c water and the vinegar and stir.
Pour the salt water and vinegar mixture into the jars.
Seal with lids.
Set the jars on the counter for a moment and enjoy watching the red red beet juice travel up towards the top of the jars and begin to colour the turnips!
Place the jars in the refrigerator.
Allow them to to set for at least 2-3 days before eating.
These pickles are best eaten within a month of preparation. Of course, in our house, they will be eaten long before that!