Levantine Pickled Turnips

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Chef Devon Sanner’s
Local Vegetable Recipes
Levantine Pickled Turnips

Turnips -Blue Sky Organics - Litchfield Park, AZ

January 18th, 2021

Ingredients:

2 cups Turnips, peeled and cut into ¼” x ¼” by 2 - 2 ½” sticks (like thick French fries)

¼ cup Beets, peeled and thinly sliced

1 clove Garlic clove, thinly sliced

1 Bay leaf

1 Tbs. (21 g) Kosher salt

⅓ cup Distilled vinegar

1 cup Water

Procedure:

  1. In a saucepan, heat ⅓ cup water, bay leaf, garlic clove, and salt. Stir until salt dissolves. Remove from heat.

  2. Add remaining water, vinegar, and beets to the mix.

  3. Place turnips in a canning jar or other sealable container. Pour brine mix over the top, push the contents down (a glass fermentation weight is perfect for this if you have one handy).

  4. Close the lid and store in a cool, dark place for 1 week. The pickles are now ready to eat, or you can refrigerate and keep them up to a month.

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