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Spring Challenge Day 13- Pickled Turnips


By Bon Appetit

The turnips will taste great after just one week in the pickling liquid, but for that full-on saturated pink hue, let them sit for two full weeks.

1 small red beet, trimmed, peeled, quartered

1 red chile (such as Fresno), halved lengthwise (optional)

1 pound small turnips, trimmed, peeled, quartered

½ cup red wine vinegar

2 tablespoons kosher salt

1 teaspoon sugar


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