Pickled Turnips and Beets
 
Makes 6 to 8 servings
Ingredients
  • ½ medium beet, sliced
  • 3 small turnips, sliced
  • ½ teaspoon black peppercorns
  • ¼ teaspoon red pepper, or to taste
  • 1 bay leaf
  • 2 cups rice vinegar
  • ¼ cup water
  • 2 tablespoons sugar
Instructions
  1. In a 2-quart jar, place beet slices; top with turnip slices. Add peppercorns, red pepper, and bay leaf.
  2. In a medium saucepan, bring vinegar, ¼ cup water, and sugar to a boil over medium-high heat. Remove from heat, and stir until sugar is dissolved. Pour over turnips. Cover and let cool to room temperature. Refrigerate overnight or up to 2 weeks.
Recipe by Taste of the South at https://tasteofthesouthmagazine.com/pickled-turnips-beets/