August 05, 2018
Snacks, Vegetables, Budget-Friendly,
Make-Ahead, Refrigerator, Fat Free, Gluten-Free, Kosher, Low Cholesterol, Low Fat, No Eggs, Non-Dairy, Vegan, Vegetarian, Make it from scratch, Turnips more
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"Perfect for a snack or adding on a table for guests. Using the refrigerator method will produce more of an interesting and complex flavor than canning. Makes about 6 pints."
Place the brine ingredients in a small saucepan and bring to a boil. Reduce to medium, cover and simmer for 10 minutes. Let cool completely.
Stuff the turnips into sterilized jars along with a few pieces of beet and a clove of garlic and add the brine, seeds and all, to fully cover the turnips and leaving 1/4 inch headspace from the rim of the jar. (*See note about canning the turnips.)
Let the pickled turnips sit in a relatively cool place for a week to enable to fermentation process. Then store them in the refrigerator for up to two months. Using this method will result in a more interesting and complex flavor than canning them.
Add the brine to the sterilized jars while it's still hot, covering the turnips completely and leaving 1/2 inch headspace from the top of the jar, and screw on the lids. Process in a boiling water bath for 10 minutes for pint sized jars then remove the jars and let them sit undisturbed for 24 hours before moving them. Store them in a cool dark place for up to 6 months. Can store them longer (up to a year) but flavor will not be as good.
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