This web-exclusive recipe gets its gorgeous hue from hanging out with a handful of sliced beets for a couple of weeks.
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
- In a 2-quart jar, place beet slices; top with turnip slices. Add peppercorns, red pepper, and bay leaf.
- 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.
How much vinegar?
Hi Karen, please see the above changes!
How much sugar?
Hi Karen, this has been updated to show the correct amount of sugar, which is 2 tablespoons.