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.
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
How to Make It
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.