Hot and spicy refrigerator turnip pickles

Hot, spicy, tangy, and delicious -- these refrigerator turnip pickles add terrific flavor to any meal or relish tray!

Is it obvious yet that I am really enjoying canning, pickling, and all sorts of preserving this year? My husband and I dream of having a little self-sufficient green home and farm someday, so I've been practicing my homesteading skills. Plus, we are trying to save money and eat as local as possible, so when we get a bunch of free produce from our family's garden, or score a good deal at the farmers' market, I want to find a way to make it last and not go to waste.

I had seen this recipe for quick turnip pickles a while back and when we got a big bag of turnips recently, I decided it was time to try pickling them. I only discovered turnips a few years ago, and now I love them. Since they have a bit of a bite, I thought that using some fresh jalapenos and increasing the Indian spices in them would be a good experiment. I was right. These pickles are spicy and a bit hot, but not over-the-top hot. They would be a great addition to any Indian dish or part of a relish tray (I like to just grab one out of the fridge every once in a while - but, be careful, they are full of turmeric and will stain!). This recipe will make one quart jar of pickles.

Yield: 1 quart jar

Hot and Spicy Refrigerator Turnip Pickles

Hot, spicy, tangy, and delicious -- these refrigerator turnip pickles add terrific flavor to any meal or relish tray!

ingredients:

• 3/4 cup white vinegar
• 2 cups filtered water
• 1 or 2 jalapenos, seeded and thinly sliced (use one for less heat, two for more)
• 2 garlic cloves, thinly sliced
• 1 bay leaf
• 1 teaspoon ground turmeric
• 1/4 teaspoon mustard seeds
• 1/2 teaspoon cumin seeds
• 1-1/2 tablespoons sea salt
• 1/4 teaspoon ground coriander
• 1-1/2 lbs. unpeeled turnips, well-scrubbed, quartered, and sliced into 1/4-inch slices

instructions:

How to cook Hot and Spicy Refrigerator Turnip Pickles

1. Add all of the ingredients except the turnips to a large pot. Heat over medium heat, stirring occasionally, and bring to a boil. Add the turnips and return to a boil. Reduce to a simmer and cook, stirring occasionally, until the turnips are just fork-tender, about 7-8 minutes.
2. Remove the pot from heat and let cool. Ladle everything into a quart jar or other glass container (remember -- they will stain!). Place in the refrigerator and let cure at least 24 hours before eating.

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