The longer these pickles sit, the more flavorful they’ll become.
Recipe information
Yield
8 (makes about 2 cups) Servings
Ingredients
¾ pound baby turnips (about 24), trimmed, peeled
½ cup white wine vinegar
¼ cup sugar
1½ teaspoons kosher salt
1 teaspoon yellow mustard seeds
½ teaspoon ground turmeric
Preparation
Step 1
Place turnips in a large heatproof jar or bowl. Bring vinegar, sugar, salt, mustard seeds, turmeric, and ½ cup water to a boil in a small saucepan, whisking to dissolve sugar and salt; pour over turnips. Let cool, then cover and chill at least 12 hours.
Step 2
DO AHEAD: Turnips can be pickled 1 week ahead. Keep chilled.
