Pickled Turnips

Vegan, Vegetarian, Summer, Snack


1 1/2 cup water

1/4 cup Wholesome granulated sugar

2 1/2 Tbsp. kosher salt

1 Frontier Co-op bay leaf

1/2 tsp. Frontier Co-op coriander seeds

1/2 tsp. Frontier Co-op cardamom pods, broken up

1 Frontier Co-op cinnamon stick, broken up

1/4 tsp. bulk allspice berries

1/4 tsp. bulk cumin seeds

1" knob organic ginger, roughly chopped

2 cloves organic garlic, smashed

1/2 cup Bragg’s apple cider vinegar

1/4 cup Spectrum Organic Distilled White vinegar

1 lb. organic turnips, peeled and cut into atons

2 small organic beets, cut into batons


Step 1

In a medium size saucepan, add your water, sugar, salt, spices, ginger, garlic, and the vinegars. Bring to a simmer, stir often.

Step 2

Once the sugar and salt have dissolved, turn to simmer.

Step 3

In a quart size mason jar, add a layer of beets, turnips, beets, and turnips.

Step 4

Pour liquid over and use a chop stick to go around the edges to remove air bubbles. Put lid on carefully and sit on counter until cool.

Step 5

Place in fridge for 3 days for flavors to develop.