Perk up your cheese plate or crudites platter with these crunchy, zesty pickled turnips or try them on a sandwich instead of cucumber pickles.Ingredients
Total Time: 40 minutes
3-4 small turnips, (about 12 ounces), peeled and very thinly sliced
1/2 cup quartered and thinly sliced red onion
3 cloves garlic, smashed and peeled
1 cup white-wine vinegar
1 cup hot water
1 tablespoon sugar
10 whole black peppercorns
1 teaspoon salt
1/4-1/2 teaspoon crushed red pepper, (optional)
Cover and refrigerate for up to 2 weeks.
About 2 1/2 cups
Layer turnips, onion and garlic in a quart jar (or similar 4-cup container) with a lid.
Whisk vinegar, hot water, sugar, peppercorns, salt and crushed red pepper (if using) in a medium bowl until the sugar is mostly dissolved. Pour the mixture over the vegetables. Put the lid on and gently shake a few times to distribute the flavorings. Refrigerate for at least 30 minutes for the flavors to develop.
- Per 1/4-cup serving
- Saturated Fat
- Monounsaturated Fat
- Dietary Fiber
- Added Sugars
- 1/2 vegetable
- Carbohydrate Servings