Pickled Turnips

8 ingredients
4 steps

Ingredients

  • 3 pounds turnips
  • 3 small red beets, halved
  • 6 small garlic cloves
  • 4 cups water
  • 1 1/2 cups apple cider vinegar
  • 6 tablespoons pickling salt
  • 1 1/2 teaspoons ground sumac
  • 6 bay leaves

Directions

  1. 1
    Peel turnips, and remove tops. Cut turnips into 2-inch pieces. Divide turnip pieces evenly among 6 (1-pint) canning jars. Add 1 beet half and 1 garlic clove to each jar, leaving 1 inch of room at the top of each jar.
  2. 2
    Combine water and next four ingredients in a medium saucepan, and bring to a boil.
  3. 3
    Carefully pour vinegar mixture over turnip mixture in jars, leaving 1/2 inch of room at the top of each. Wipe jar rims. Cover at once with metal lids; screw on bands. Let stand at room temperature 1 week; chill. Turnips will keep in refrigerator up to 3 months.
  4. 4
    Total time includes 1 week chilling

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