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Salt Pickled Turnips & Gold Beets

  • 4 salad turnips, quartered and sliced (about 2½ cups)
  • 1 medium golden beet, peeled, quartered and sliced (about 1 cup)
  • 3 cloves garlic, sliced
  • ¼ cup coarsely chopped parsley
  • 1 tsp. each whole black peppercorns, whole coriander seeds, & whole fennel seeds
  • 1 ½ Tbsp. sea salt
  • 1 cup cold, purified water

  1. Fill a sterilized quart-sized canning jar with the turnips, beets, garlic, parsley, & spices.
  2. Press gently with a wooden spoon to pack them in, leaving at least one inch of headspace below the top of the jar.
  3. Whisk the salt into the water until dissolved and pour over vegetables to about a half-inch below the top of the jar, making sure the water completely covers the vegetables.
  4. Cover tightly and let sit at room temperature out of direct sunlight for 3 to 5 days.
  5. Taste after 3 days—it should be slightly bubbly and the flavor should be salty and sour, with just a little bit of turnip bite.
  6. Once the flavor is where you want it, store in the refrigerator. Makes 1 quart.