Quick-Pickled Turnips With Caraway 6.000

Deb Lindsey for The Washington Post

Feb 1, 2018

This brine can be used for any crunchy vegetable (carrots, fennel, etc.), but the combination of turnips and caraway is particularly lovely. Add a peeled, sliced beet to the mixture, if you'd like your turnips colored pink.

In testing, we made the sticks long, but you can cut them to any length.

To read the accompanying story, see: How to turn the humble turnip into something glorious this winter.

Make Ahead: The turnips need to marinate in the refrigerator for at least 6 hours and up to 1 week.


Servings:
6 - 8

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 6-8 servings; makes 4 cups

Ingredients
  • 1 cup water
  • 1/2 cup distilled white vinegar
  • 2 tablespoons sugar
  • 2 teaspoons kosher salt
  • 1 clove garlic, thinly sliced
  • 1 tablespoon caraway seed
  • 1 pound turnips (about 2 large), peeled and cut into 1/2-inch-thick sticks

Directions

Combine the water, vinegar, sugar, salt, garlic and caraway seed in a small saucepan over medium-high heat. Bring to a boil, stirring until the sugar and salt have dissolved, then turn off the heat.

Place the turnips in a heatproof quart jar, then pour in the hot vinegar mixture; adjust the turnips to make sure they are completely submerged. Cool to room temperature, then seal tightly and refrigerate for at least 6 hours before serving.

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Recipe Source

From cookbook author and recipe developer Julia Turshen.

Tested by Mary Pat Flaherty.

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