Pink Pickled TurnipsPeden and Munk Taylor and Jen
The turnips will taste great after just one week in the pickling liquid, but for that full-on saturated pink hue, let them sit for two full weeks.
Recipe information
Yield
Makes 1 quart
Ingredients
1 small red beet, trimmed, peeled, quartered
1 red chile (such as Fresno),halved lengthwise (optional)
1 pound small turnips, trimmed, peeled, quartered
1/2 cup red wine vinegar
2 tablespoons kosher salt
1 teaspoon sugar
Preparation
Step 1
Combine beet, chile (if using), and turnips in a 1-quart heatproof jar or container.
Step 2
Bring vinegar, salt, sugar, and 1 1/2 cups water to a boil in a medium saucepan, stirring occasionally to dissolve sugar.
Step 3
Pour pickling liquid over turnip mixture and let cool. Cover and chill at least 1 week before using.
Step 4
Do ahead: Turnip mixture can be pickled 4 weeks ahead. Keep chilled.
Recipe notes
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