Pickled turnips with carrots topcook.tomathouse.com
Preparation:Combine 1 3/4 cups water, 1 1/4 cups distilled white vinegar, 3 tablespoons sugar, 2 tablespoons coarse salt, 1 tablespoon each coriander seed and yellow mustard seed, 1/2 teaspoon red pepper flakes, 1 bay leaf, and 2 crushed garlic cloves in a saucepan and bring to a boil; cook for 2 minutes. Cool. Thinly slice 2 turnips and cut 3 carrots into sticks; place the vegetables in a bowl or jar and cover with the cooled brine. Let sit for 4 hours. Ingredients:
|