Lemony Pickled Turnips
30m prep 15m cook 45m ready
About 4 pint jars Dulse adds a savory, briny flavor to the turnips, but this pickle is still delicious without it. Please read about pickling and How to Process. Prepare a water-bath canner, gather all your canning equipment, and have ready 4 clean, hot pint jars.
Ingredients
- 2 ½ pounds turnips, peeled and cut into ½-inch-thick wedges
- 3 ½ cups white wine vinegar
- ⅓ cup sugar
- 1 ½ tablespoons pickling salt
- 1 medium lemon
- (½ teaspoon dulse flakes [2 teaspoons total])
- ¼ teaspoon red pepper flakes (1 teaspoon total)
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- 2 ½ pounds turnips, peeled and cut into ½-inch-thick wedges
- 3 ½ cups white wine vinegar
- ⅓ cup sugar
- 1 ½ tablespoons pickling salt
- 1 medium lemon
- (½ teaspoon dulse flakes [2 teaspoons total])
- ¼ teaspoon red pepper flakes (1 teaspoon total)
Let's Cook
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Step 1.
Have ready: 2 ½ pounds turnips, peeled and cut into ½-inch-thick wedges
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Step 2.
Bring to a boil in a medium saucepan, stirring to dissolve the sugar: 3 ½ cups white wine vinegar; ⅓ cup sugar; 1 ½ tablespoons pickling salt
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Step 3.
Using a vegetable peeler, remove the zest in wide strips from: 1 medium lemon
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Step 4.
Cut the strips crosswise into thin slivers and divide among the prepared jars. Place in each jar: (½ teaspoon dulse flakes [2 teaspoons total]); ¼ teaspoon red pepper flakes (1 teaspoon total)
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Step 5.
Pack the turnips into the jars and cover with hot brine, leaving ½ inch headspace. Remove any trapped air from the jars and adjust the liquid level if needed. Wipe the rims. Place lids on jars and screw on rings until fingertip-tight. Process for 15 minutes. Let cool completely and store as directed.
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