Torshi Pickled Turnips

Ingredients

What you’ll need

• 2 lbs raw turnips (washed, cut into spears)
• 1 small raw red beet (peeled, sliced)
• 4 cloves garlic
• 1 cup white vinegar
• 3 cups water
• 3 tbsp coarse sea salt

Method

How it comes together

1. 1

   In a small saucepan, bring water, vinegar, and coarse sea salt to a boil over high heat until salt is fully dissolved. Let the brine cool completely.

2. 2

   Stuff the turnip spears and garlic cloves into sterilized glass jars, interleaving slices of raw red beet to distribute color.

3. 3

   Pour the cooled brine over turnips until fully submerged. Seal jars tightly.

4. 4

   Store in a cool, dark cupboard or fridge. The turnips will turn bright pink and be ready to eat in 10-14 days.