Quick Turnip Pickles

by brittany on July 10, 2012

Checking google analytics to see what search terms lead people to my site is one of my daily amusements.  Many visitors seek recipes, which is great but not overly entertaining.  Recently, I’ve received quite a few page views from “all things mystical and magical.”  Awesome, no?

That particular search turns up my homemade magic shell, which is rather mystical and magical if you ask me.

Other people who search for “boob pillow” and “little naked people” must be sorely disappointed in these results.  One of my recent favorite search terms was “paintings of tents in mountains.”  Even though I’ve never painted tents in mountains, I think maybe I’ll start.

Well, speaking of magical and mystical, these Quick Turnip Pickles are mysteriously easy and wonderful.  I used the tender, crunchy hakurei turnips we received in our CSA share last week, and look how striking the resulting pickles are.  They’re tasty, addictive, and can be served with mediterranean food or asian dishes.  The hardest part of the recipe is measuring out all of the spices, but then the work is done.  Since these pickles must be made a day ahead, they’re perfect dinner party food because they require no attention right before serving.

Quick Turnip Pickles  (adapted from the Sauvie Island Organics Farm Blog, in turn adapted from David Tanis)

Ingredients:

1 garlic scape, sliced into thin rounds (or use 1 or 2 garlic cloves, minced)

1 large sprig of thyme

1 large sprig of oregano

1 bay leaf

3/4 teaspoon ground coriander

3/4 teaspoon turmeric

1/2 teaspoon red pepper flakes

1-1/2 Tablespoons salt

2 cups water

1/2 cup cider vinegar (I actually used some lemon vinegar I found at Fubonn, but either would be fine)

1 Tablespoon olive oil

1-1/2 pounds turnips, unpeeled but cleaned and sliced in 1/4″ thick wedges

Instructions:

Put all ingredients except the turnips in a large pot and bring to a boil.  Add the turnips and return to a boil; let simmer for eight minutes.  Remove the pot from the heat and let cool.  Pour the pickles and their brine into a separate container, cover, and refrigerate overnight before serving.  Keep the leftover pickles refrigerated.

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