Prep Time: 15 minutes
Cook Time: 20 minutes
Servings: 8 cups
- 3 cups water
- 3 Tbsp kosher salt or sea salt
- 1 cup white vinegar
- 2 lbs turnips peeled and cut into 3/8" sticks
- 2 beets peeled, cut in half and sliced about 1/4" thick
- 3 cloves garlic peeled and thinly sliced
- 3 bay leaves
- 1 Tbsp black peppercorns whole
Bring 1 cup of water to a boil in a small sauce pan. Add the salt, bay leaves and peppercorns. Keep stirring until the salt is completely dissolved. Remove from the heat and let cool to room temperature.
Add the rest of the water, the vinegar and stir.
Place the turnips, the beets and the garlic in a 2 quart jar. Carefully pour the brine into the jar, including the bay leaves and the peppercorns. Close tightly and let ferment at a slightly cool room temperature for 5 days. After that, transfer to a fridge to cool down. Now your pickled turnips are ready to be served.
Calories: 51kcal | Carbohydrates: 10g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 2714mg | Potassium: 304mg | Fiber: 3g | Sugar: 6g | Vitamin A: 15IU | Vitamin C: 25.2mg | Calcium: 51mg | Iron: 0.6mg