Middle Eastern Pickled Turnips

• Vegan
• Gluten free
• Paleo

• Produce

  • 2 Bay leaves
  • 1 Beet, small
  • 2 cloves Garlic
  • 2 lbs Turnips

• Baking & Spices

  • 1/3 cup Kosher salt

• Oils & Vinegars

  • 1 cup White vinegar

• Liquids

  • 3 cups Water

Found on dinnerthendessert.com

Description

Ingredients

• 3 cups water
• ⅓ cup Kosher salt
• 2 bay leaves
• 1 cup white vinegar
• 2 pounds turnips, peeled and cut into ½ inch thick batons
• 1 small beet, cut into ½ inch thick batons
• 2 cloves garlic, roughly chopped

Directions

• In a medium sized pot, add the water, Kosher salt and bay leaves.
• Heat on medium heat, stirring until salt is completely dissolved, 3-5 minutes.
• Let cool completely then add the vinegar.
• In a large container with a tight fitting lid, add your turnips and beets.
• Add the garlic (this can be a very rough chop, you dont eat the garlic, it is only for seasoning so it doesnt need to look pretty).
• Let sit for one 5 days.
• Before serving, they are best refrigerated.
• The pickles are usually good for about a month (they normally last about a week in our house because I eat them with everything!).