Name: Pickled Turnips with Meyer Lemon
Yield: Makes 2 qt [900 g]
Cuisine: American
Ingredients: 1 tsp allspice; ¾ cup [180 ml] white wine vinegar; 3 cups [720 ml] water; 2 Tbsp plus 1 tsp kosher salt; 3 Tbsp plus 2 tsp sugar; 2 bay leaves; 2 whole cloves; ¾ cup [180 ml] fresh lemon juice; 1 lb 10 oz [735 g] baby Japanese pink turnips, cut into ⅛-in- [4-mm-] thick rounds; 1 tsp black peppercorns

Preparation info

Makes
2 qt

Difficulty
Easy

Appears in

Gjelina

By Travis Lett

Published 2015

About

Turnips have a crisp texture that lends itself well to pickling. Made with baby Japanese pink turnips, these pickles turn a beautiful pale pink. I like to leave the base of the stem intact so you can see it in cross-sectional slices. I like these with hummus and baba ghanoush as part of a Middle Eastern lunch spread. Their shape makes them ideal for sandwich building as well.