Pickled Turnips

Ingredients

• 1.25 pounds turnips – peeled, cut into batons (0.5-inch thick)
• 3 slices beet – peeled
• 2 cloves garlic – halved
• 1 red chile pepper – slit lengthwise (optional)
• 3 cups water
• 2 tablespoons fine sea salt – non-iodized

Instructions

1. Wash a 1-quart glass jar and lid with hot soapy water, then rinse well. Pour boiling water into the jar and over the lid, let stand 1 minute, then drain and air-dry.
2. Bring the water to a simmer in a small pot, add the fine sea salt, and stir until fully dissolved. Let the brine cool to room temperature.
3. Peel the turnips and cut them into 0.5-inch-thick batons. Peel the beet and cut 3 slices. Halve the garlic cloves. Slit the red chile pepper lengthwise if using.
4. Place the beet slices, garlic, and red chile pepper (if using) in the bottom of the jar. Pack the turnip batons snugly into the jar, leaving about 1 inch of headspace at the top.
5. Pour the cooled brine over the turnips until completely submerged, leaving about 0.5 inch of headspace. If needed, reposition pieces so everything stays below the brine.
6. Weigh the vegetables down with a fermentation weight or a small food-safe bag filled with a bit of the brine, ensuring all solids remain submerged. Close the jar finger-tight (or use an airlock) and set it on a plate to catch any brine.
7. Ferment at cool room temperature (68–75°F) out of direct sunlight for 3–7 days. Burp the jar once daily if not using an airlock to release gas. Begin tasting on day 3; they are done when crisp-tender, pleasantly sour, and vividly pink.
8. Once fermented to your liking, remove the weight, tighten the lid, and refrigerate. For best flavor, chill 24 hours before serving. Store refrigerated for up to 1 month.