If your local farmers market looks anything like mine, it is currently quilted by earth toned root veggies… and that’s about it. Is anyone else digging for in-season pickling ideas? Well, you’re not alone! Beets, onions, carrots, potatoes, garlic, turnips… turnips, there’s an idea. Typically, pickled turnips are characterized by a hue of magenta attributed to an added beet slice. Alternatively, these semi-sweet pickled turnips are flavored with lemon and coriander. This recipe was modified from the Eating From the Ground Up blog. The original recipe called for white turnips and champagne vinegar, if you can find these ingredients go ahead and use them. Also, if you haven’t checked out Alana’s Homemade Pantry Cookbook, I highly suggest it.
- 3-1/2 turnips (peeled, tops/roots cut, and 1/4" inch thick sliced)
- 3 lemons (juiced and zested)
- 4 tsp whole coriander seeds
- 1 Tbsp + 1 tsp sea/kosher/pickling salt
- 1-3/4 cup apple cider vinegar
- 3-1/2 cup water
- 1/2 cup + 1 Tbsp sugar
- Combine prepared turnips and salt, let drain for 1 hour.
- In a medium-sized, non-reactive pot, combine lemon juice, zest, water, vinegar, and sugar.
- Meanwhile toast coriander seeds until fragrant, crush toasted seeds with mortar/pestle or flat edge of knife. Add to vinegar mixture.
- Bring vinegar mixture to a boil.
- Remove air bubbles. Wipe rims, apply lids and rings (finger tight). Process in hot water bath for 15 minutes. Turn off heat, leave jars in water covered for an additional 2-3 minutes (this will help prevent syphoning).
- Remove jars from canner, let cool on folded towel for 12-24 hours.
- Let rest in a cool, dry place for at least 3 weeks before consumption.