Turnip Pickles

Name: Turnip Pickles
Yield: Makes 1 Quart
Ingredients: 2 tablespoons salt; 2 cups water; ½ teaspoon red pepper flakes; 2 teaspoons coriander seeds; 1 bay leaf; 1 teaspoon fennel seeds; 2 teaspoons turmeric; 1 tablespoon olive oil; ½ cup cider vinegar; 1 thyme sprig; 2 garlic cloves, sliced; 1 pound small turnips, scrubbed but not peeled, in small wedges; ½ teaspoon dried Greek oregano

Preparation info

Makes
1 Quart

Difficulty
Easy

Appears in

A Platter of Figs and Other Recipes

By David Tanis

Published 2008

About

These pickles are wonderful with any cold meat dishes or charcuterie. The basic version takes a week to make, but there’s a quick method here too, for overnight pickles.

Ingredients

2 garlic cloves, sliced
1 thyme sprig
½ teaspoon dried Greek oregano

Side dish
Gluten-free
Spicy
Vegan
Summer

Method

Combine the garlic, herbs and spices, salt, water, vinegar, and olive oil in a bowl. Stir to dissolve salt. Pack the turnip wedges into a clean quart jar and pour in the brine mixture. Screw on the lid. Put the jar on a shelf in the kitchen and turn it over every day for a week.

After a week, refrigerate the pickles. Use within a month.