Pickled Turnips

Name: Pickled Turnips
Ingredients: 12 cups White Or Rice Wine Vinegar; 4 cups Water; 4 cups Sugar; 1/2 cups Salt; 1 teaspoon Coriander Seed; 1 teaspoon Mustard Seed; 1/2 teaspoons Anise Seed; 1 teaspoon Black Peppercorns; 1 teaspoon Turmeric Or Saffron; 12 cups Turnips, Thinly Sliced To About 1/8-inch Thick

10 ingredients

1 steps

Ingredients

12 cups White Or Rice Wine Vinegar
4 cups Water
4 cups Sugar
1/2 cups Salt
1 teaspoon Coriander Seed
1 teaspoon Mustard Seed
1/2 teaspoons Anise Seed
1 teaspoon Black Peppercorns
1 teaspoon Turmeric Or Saffron
12 cups Turnips, Thinly Sliced To About 1/8-inch Thick

Directions

1

["1. Combine the vinegar, water, sugar, and salt in a large saucepan.", "2. Optional: Toast the coriander, mustard, anise, and black peppercorns in a pan over medium heat for 1-2 minutes, stirring constantly, until the seeds begin to exude their perfume.", "3. Add the turmeric, coriander, mustard, anise and peppercorn to the liquid and bring to a boil. Turn off the heat.", "4. Pack the turnip slices in jars, pressing down gently to fill spaces. Pour the liquid into each jar leaving a 1/2 inch of head space at the top.", "5. Place the lids on top and tighten gently. Store in the refrigerator or put the jars in a boiling water bath (212\u00b0F) for about 45 minutes. Remove them from the water and tighten the lids further. You will hear a fun \"popping\"" sound as they cool which indicates they are sealing.""