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Quick-Pickled Baby Turnips

Photo: Romulo Yanes; Styling: Claire Spollen

Hands-on time 10 mins
Total time 1 hr, 15 mins
Yield

Serves 8 (serving size: about 1/4 cup)

Look for baby turnips with the greens on them for an elegant look that will wow. Trim greens to about 1/2 inch from the top of the bulb; then slice turnips vertically.

Ingredients

  • 1 cup cider vinegar
  • 1 cup water
  • 1/3 cup honey
  • 2 tablespoons mustard seeds
  • 1 tablespoon whole black peppercorns
  • 1/4 teaspoon kosher salt
  • 2 serrano chiles, halved lengthwise
  • 2 garlic cloves, crushed
  • 1 bay leaf
  • 7 ounces baby turnips (about 3 cups), very thinly sliced
  • 1 cup vertically sliced red onion

Nutrition Information

  • calories 30
  • fat 0.2 g
  • satfat 0.0 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 0.0 g
  • carbohydrate 7 g
  • fiber 1 g
  • cholesterol 0.0 mg
  • iron 0.0 mg
  • sodium 32 mg
  • calcium 15 mg

How to Make It

  1. Combine first 9 ingredients in a medium saucepan; bring to a boil. Reduce heat; simmer 5 minutes. Remove from heat; cool 10 minutes. Place turnip and onion in a bowl; pour vinegar mixture over turnip mixture. Cool completely. Serve immediately, or cover tightly and refrigerate up to 1 week.