Posted by Andrea G.
It’s time to get canning, pickling, and fermenting, and preserve some of that market fresh goodness for the rest of the year. Also, you’re a grown-up; it’s time to start eating – and enjoying – turnips!!
Brined Baby Turnips
— Adapted from Saving the Season by Kevin West
Yields 1 quart
Ingredients
2 quarts bottled water
3 oz salt
2 lbs small turnips, with their greens (recommended: all-white Japanese-style globe turnips, like the ones pictured below)
1 tbsp dried chili flakes
2 cloves garlic
2 tbsp apple-cider vinegar
Directions
- Heat the water just enough to dissolve the salt, then cool to room temperature, creating a brine.
- Wash the turnips and their greens, then trim and quarter the turnips. Discard any yellow or rangy greens, and trim the stems if tough. Pack the turnips and greens into a small crock or gallon jar. Add the chili flakes, garlic, and vinegar. Cover with the brine. Weight the vegetables – with a sealed Mason jar full of water, or a fully scrubbed stone, or a Ziploc bag of more brine – to keep them submerged at
all times. Cover and place in a cool spot. - Bubbles will begin to show in 4 or 5 days. Skim any material from the top, as needed. The turnips will be fully pickled in about 2 weeks.
- Lift the turnips out of the brine using a slotted spoon, and pact them into a sterile quart jar. Strain the brine and then pour into the jar to cover the turnips completely. Refrigerate for up to several months.
Have questions? Want to know what this will taste like before you make it? Visit the June 1st Capitol Hill Farmers Market where Seattle Culinary Academy students will be demonstrating this recipe and others, and The Seattle Public Library will have a range of canning books to check out, including the ones on this Canning and Fermenting Book List.
Seattle Cooks Events and Resources.
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