We didn’t plant nearly as many Turnips and Rutabagas this year as we usually would. They are one of those Farmer’s Market vegetables that, like Radishes, customers in our area are really only looking for during a very short window of time and once that time is up they forget they ever existed. In short they are an intentional purchase not an impulse buy, customers buy because they already have plans for that tuber not because they see it at your booth and think oh wow I really have a hankering for Turnips today. Sales this season are down to a trickle with Covid so instead of being stuck with a mountain of Turnips that we would never be able to get the kids to eat before going bad I decided to pickle them instead. I hid a few in some Shepherds pie and stew and fortunately the kids just assumed they were potatoes but I can’t use all of them that way there simply isn’t room in the freezer for any more frozen turnips or anything else for that matter. Pickled turnips are one of my favourites. A hint of sweet with just the right peppery bite. Fantastic as a condiment with roast dinners, chopped on a salad, traditionally wrapped in a Mediterrean style Sharwma (if your not familar with these think of bbq meat in a wrap) or just as a nibble all on their own. I am kinda wishing we had planted more these turned out so good!
- 8-9 500 ml Mason jars
- Stock Pot – Large
- Canning Rack
- Vegetable Peeler
- 6 Medium Turnips Peeled and sliced
- 6 cloves Garlic crushed and diced
- 2 1/4 cups vinegar
- 3 cups water
- 1 cup pickling salt
- 4 tbsp sugar
- 3 tsp pepper flakes
- 2 tsp peppercorns
- 6 Bay leaves
- 1 medium Onion
- 8 small Red Beets or medium Beets cut in half Roast at 350 in olive oil covered with foil for about an hour.
- Wash and peel a 8 small beets (you can always chop a larger beet in half or quarters if you cannot find a small one) place in roasting dish, drizzle with olive oil, cover with foil and place in oven at 350 for an hour while you clean and sterilize jars and prepare the remaining ingredients.
- Wash and sterilize 7-9 250ml jars.
- Wash, trim tops and tails from the turnips. Peel and slice or chop turnips to desired size, you can use a potato chipper like I did for this batch or make wide slices using a mandolin for putting in a sandwich.
- Place 1 small roasted beet (about the size of the end of your thumb) in the bottom of each jar.
- Pack turnips into jars making sure to leave room in jars so turnips will be fully covered by liquid while leaving adequate headspace from the top of the jar about an 1". . Divide the chopped garlic and onion slices evenly between the jars.
- In a pot add the remaining ingredients and allow to simmer on low for 8-10 minutes stirring occasionally remove the bay leaves and set aside.
- Fill jars with hot liquid leaving appropriate headspace, try to distribute the peppercorns and pepperflakes evenly between the jars. Break the Bay leaves into smaller pieces and evenly add them to the top of each filled jar. Add lids. These can be hot water bath canned for longer term storage or used within a month if not processing. Allow to sit about a week for the flavours to infuse.