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Quick Pickled Turnips
- 2 lbs baby turnips (red and white)
- 1 cup white vinegar
- 1 cup red wine vinegar
- 1 cup sugar
- 2 Tbsp kosher salt
- 1 Tbsp yellow mustard seed
- 3 shallots, sliced thinly
- 4 sprigs fresh thyme
- 3 cloves garlic, each cut in half
- 1 tsp crushed red pepper flakes
Clean turnips very well in cold water. Trim the tops, leaving about ½ cm of green remaining. On a mandolin, or with a very sharp knife, slice the turnips lengthwise. In a large heat-proof bowl, combine sliced turnips, shallots, garlic and thyme. In a medium sauce pan, combine the vinegars, sugar and spices. Bring mixture to a boil and then pour directly over the turnips. Let sit to cool about 1 hour, then transfer to the refrigerator. Let the pickles soak overnight before enjoying on sandwiches, burger, with grilled fish or as a snack!
