These are quick refrigerator pickles that will last up to 2 -3 weeks in the fridge. The beet changes the turnips to a shocking pink color. Serve alongside hummus, with sandwiches and olives. Makes a 1 quart jar.
- 1 lb. organic white turnips
- 1 large or 2 small organic red beets
- 3 organic garlic cloves
- 1 small Serrano or jalapeno pepper (optional)
- 1 cup Katz's apple cider vinegar or plain distilled white vinegar
- 2 tablespoons Diamond kosher salt
Remove the turnips greens and tips. If using baby turnips, peeling is not needed. Cut the turnips into wedges for baby turnips or thick half-moons for larger turnips.
Trim the beet greens and tips. Wearing gloves, peel the beets, then cut into wedges or thick slices, about the same size as the turnips.
Prick the pepper a few times with a sharp knife.
Combine the vinegar and salt with ½ cup water in bowl.
Pack the turnips, beets, garlic cloves and pepper tightly into a quart sized glass jar. Pour the brine over the vegetables. If some of the vegetables remain uncovered, just quickly make a little more brine so they are submerged.
Cover tightly and hold in the fridge for a several days before serving, stirring every other day.