Turmeric Pickled Turnips

By Kielian Baird

Serving Size: 1 quart 

Ingredients:

1. 1 pound small turnips 

2. 1 tablespoon kosher salt 

3. 3 cloves garlic, peeled and smashed 

4. 1 inch knob ginger, peeled and smashed  

5. 1 teaspoon black peppercorns

6. 1 teaspoon turmeric powder 

7. 1 ½ cups of distilled white vinegar 

Instructions:

1. Wash the turnips with cold water, scrubbing well. Trim the leaves off, but leave about an inch of stem on each turnip. Then slice each bulb into quarters. 

2. Add the turnips into a bowl with the salt, toss to coat. Then move to a colander and allow all the excess water to drain from them for one whole hour. 

3. Now add the garlic, ginger, black peppercorns, and turmeric into the jar. Once the turnips are ready, add them in and pour the water and vinegar over them, making sure the turnips are covered. Close the lid and shake the jar well to distribute the turmeric evenly into the brining liquid. Place the jar in the fridge and let it brine for two whole days before consuming. 

4. These will last for up to two months in the fridge.

5. Serve in salads, as a snack, etc.