Provider Farm

From our fields, for your family

Pickled Turnips

Course: 
Add these tasty pickles to your hummus, babaganoush or falafal sandwich. You won't regret it!
Ingredients: 
  • 3 cups (750 ml) water
  • 1/3 cup (70 g) coarse white salt, such as kosher salt or sea salt
  • 1 bay leaf
  • 1 cup (250 ml) white vinegar (distilled)
  • 2-pounds (1 kg)purple top turnips, peeled
  • 1 small beet, or a few slices from a regular-size beet, peeled
  • 3 cloves garlic, peeled and thinly sliced
Directions: 

1. In a saucepan, heat about one-third of the water. Add the salt and bay leaf, stirring until the salt is dissolved.
2. Remove from heat and let cool to room temperature. Once cool, add the vinegar and the rest of the water.
3. Cut the turnips and the beet into batons, about the size of French fries. Put the turnips, beets, and garlic slices into a large, clean jar, then pour the salted brine over them in the jar, including the bay leaf.
4. Cover and let sit at room temperature, in a relatively cool place, for one week. Once done, they can be refrigerated until ready to serve.

Storage: The pickles will keep for several weeks in the refrigerator. They’ll be rather strong at first, but will mellow after a few days. They should be enjoyed within a six weeks after they’re made, as they tend to get less-interesting if they sit too long.

Credit: 
http://www.davidlebovitz.com