| Level: | Easy |
| Total: | 7 days 20 min |
| Active: | 10 min |
| Yield: | 1 quart |
Ingredients
- 1 pound turnips, peeled, quartered and sliced 1/4 inch thick
- 1 small red beet, peeled and quartered
- 1 clove garlic, thinly sliced
- 1/2 cup white vinegar
- 2 tablespoons kosher salt
- 1 teaspoon sugar
Instructions
- Put the turnips, beet and garlic into a wide-mouth, heatproof 1-quart jar.
- In a small saucepan, bring the vinegar, salt, sugar and 1 1/2 cups of water to a boil. When the salt and sugar are fully dissolved, pour the brine over the vegetables to fill the jar. Leave to cool. When completely cool, cover the jar and chill for 1 week.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 34 |
| Total Fat | 0 g |
| Saturated Fat | 0 g |
| Carbohydrates | 7 g |
| Dietary Fiber | 2 g |
| Sugar | 5 g |
| Protein | 1 g |
| Cholesterol | 0 mg |
| Sodium | 256 mg |
Reviews
How long can you safely keep quick pickles like these in the fridge?
I’m not a turnip fan, but this is a great recipe! I’ve been putting it on everything! I’m definitely saving this and passing the recipe along to friends!