Growing Chefs! Ontario Quick Pickled Turnip
Quick Pickled Turnip
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Ingredients
Equipment
Get Organized!
Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.
Get Prepped!
In a medium pot over high heat, add the vinegar, water, salt, sugar and bay leaf. Bring to a boil. Whisk until the salt and sugar are dissolved.
Cut turnips and beet into thick matchsticks. Thinly slice garlic and halve red chili, removing the seeds.
Place vegetables into glass jar.
Get Cooking!
Pour the vinegar mixture over vegetables, leaving about 2 centimeters of space at top.
Cover the jar with lid and allow pickles to cool to room temperature. This recipe is best refrigerated for at least 1 day, and will keep in the refrigerator for up to 1 month.
Growing Chefs! Ontario Recipe
Quick Pickled Turnip
Ingredients
Equipment
Get Organized!
Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.
Get Prepped!
In a medium pot over high heat, add the vinegar, water, salt, sugar and bay leaf. Bring to a boil. Whisk until the salt and sugar are dissolved.
Cut turnips and beet into thick matchsticks. Thinly slice garlic and halve red chili, removing the seeds.
Place vegetables into glass jar.
Get Cooking!
Pour the vinegar mixture over vegetables, leaving about 2 centimeters of space at top.
Cover the jar with lid and allow pickles to cool to room temperature. This recipe is best refrigerated for at least 1 day, and will keep in the refrigerator for up to 1 month.