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Pickled Turnips (Refrigerator OR Canning)

Created by CookingJudy on August 5, 2018

3 pounds turnips ( fresh, firm turnips , peeled and cut into about 1/3 inch sticks or slices)
1 beet, whole (large red beet ,peeled and cut into about 1/3 inch sticks or slices)
Garlic cloves (peeled, 1 large clove for each jar)
FOR BRINE
3 bay leaves
1 tablespoon fennel seeds

1 tablespoon coriander seeds
Chili flakes (only add if you like some heat)
2 cups white vinegar
3 cups water
2/3 cup kosher salt (or sea salt, DO NOT USE REGULAR TABLE SALT! It makes for a bitter flavor)

Step 1: 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.
Step 2: 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.)
Step 3: 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.
FOR THE CANNING METHOD
Step 4: 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.