As promised – pickles. These are pickles I grew up eating, turnip pickles dyed fuchsia with the addition of a beet. Perfect for this box – one small beet, all your turnips and a clove of that fresh garlic. This recipe actually comes by way of ABC. Diane Sawyer made a trip to Syria and brought back turnip pickles – the folks on “The Chew” provided a recipe to make these stateside.
Ingredients:
1 large beet a bunch of turnips 1 garlic clove, slivered 2 to 3 sprigs young celery leaves 1/2 cup white vinegar 1/2 cup water 1 tablespoon coarse salt
Preparation:
Boil beet until tender. Strain out beet, don’t discard cooking water. Allow beet to cool, peel, quarter and set aside. While beet is cooling, drop quartered turnips into beet cooking water and boil for 2 to 3 minutes. Drain turnips, cool and quarter them.
Divide turnip quarters and beet quarters between pint canning jars. Divide garlic and celery between jars.
In a small saucepan, combine vinegar, water and salt and bring to a boil. Pour boiling mixture over vegetables and seal the jars. Allow to cool and then refrigerate for up to one month.