Recipe courtesy of Tiffani Thiessen
Episode: Retro Diner
Total:
168 hr 20 min
(includes pickling time)
Active:
10 min
Yield:
1 quart
Level:
Easy
Total:
168 hr 20 min
(includes pickling time)
Active:
10 min
Yield:
1 quart
Level:
Easy
Total:
168 hr 20 min
(includes pickling time)
Active:
10 min
Yield:
1 quart
Level:
Easy

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 

Directions

Watch how to make this recipe.

Special equipment: a wide-mouth, heatproof 1-quart jar

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.

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