Recipes

Pickled Turnips

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Photo by Jennifer Hitchcock

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yields

4 cups

    Ingredients
  • 2½ pounds turnips, purple-top
  • 1 gallon water
  • ½ cup sea salt
  • 2 cups white vinegar
  • 2 cup water
  • ¾ cup sugar
steps
  1. Peel turnips and cut in half; lay cut side down and then cut into wedges or batons, like French fries.
  2. Place turnips in a non-reactive container.  Dissolve salt in boiling water and pour over turnips and weigh down turnips to keep submerged. Store at room temperature for four days.
  3. On day five, drain turnips and discard liquid.  Bring sugar, water and vinegar to a boil; dissolve sugar. Cool to room temperature and pour over turnips. Weigh down turnips to keep submerged.
  4. Let sit at room temperature for one day. Move container to refrigerator and remove weight.
  • from Jay Pierce, Executive Chef of Lucky 32 Southern Kitchen, Greesnboro & Cary, North Carolina

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