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“Pickled Turnips”

Prep Time10 minutes
Cook Time1 hour
Total Time1 hour 10 minutes
Servings: 6 quarts (20 cups)

Ingredients

  • 12 cups white or rice wine vinegar
  • 4 cups water
  • 4 cups sugar
  • 1/2 cup salt
  • 1 teaspoon coriander seed
  • 1 teaspoon mustard seed
  • 1/2 teaspoon anise seed
  • 1 teaspoon black peppercorns
  • 1 teaspoon turmeric or saffron
  • 12 cups turnips thinly sliced to about 1/8 inch thick

Instructions

  • Combine the vinegar, water, sugar, and salt in a large saucepan.
  • (Optional) Toast the coriander, mustard, anise, and black peppercorn in a pan over medium heat for 1-2 minutes, stirring constantly, until the seeds begin to exude their perfume.
  • Add the turmeric, coriander, mustard, anise and peppercorn to the liquid and bring to a boil. Turn off the heat.
  • Pack the turnip slices in jars, pressing down gently to fill spaces. Pour the liquid into each jar leaving a 1/2 inch of head space at the top.
  • Place the lids on top and tighten gently. Store in the refrigerator or put the jars in a boiling water bath (212°F) for about 45 minutes. Remove them from the water and tighten the lids further. You will hear a fun “popping” sound as they cool which indicates they are sealing.