California Farm Pickled Turnip Sticks

Name: California Farm Pickled Turnip Sticks
Total time: 900 s
Yield: 2 people
Cuisine: American
Ingredients: 6 cups turnip sticks, 1/4” thick; 1 cup sugar; 1 cup vinegar; 1 cup water; 1 Tbs seasalt; 1 Tbs pickling spices

Hobby Horseman @HobbyHorseman

California, United States

When the turnips are ripe and juicy, we cut them to french fry size and sweet sour pickle them as snacks for the winter. Together with pickled cucumbers, carrots, boiler onions, green beans, babycorns, they make a great holiday party platter for guests, if they havent been snacked already.

#GlobalApron

Hobby Horseman @HobbyHorseman

California, United States

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Ingredients

15 minutes

2 people

6 cupsturnip sticks, 1/4” thick
1 cupsugar
1 cupvinegar
1 cupwater
1 Tbsseasalt
1 Tbspickling spices
California Farm Fresh Pickling Spices
Glass bowl, 2 quart sauce pan, 3 pint mason jars with lid
Cost: turnips farm free or $1 for 2 pounds, vinegar, sugar, salt, spices 50 cents

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Steps

15 minutes

1

Wash, trim and cut unpeeled turnips, put in cold water in glass bowl.
2

Bring sugar, salt and spices to rolling boil in saucepan.
3

Immerse turnip sticks, boil 15 minutes, swirl boiling pickling liquid in mason jars. With sterile tongs, stack turnip sticks upright. Top sticks with pickling liquid, leave 1/2” airspace, close lids, place upside down on kitchen towel to cool.
4

When cooled, feel lids to make sure they are vacuum sealed to glass jar. Store for a year in pantry. If not vacuum sealed, or once opened, store in fridge. For a spicier version, boil garlic clove, 1/2 Tsp red pepper and 1/2 Tsp turmeric with the turnip sticks.

Linked Recipes

California Farm Fresh Pickling Spices

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Cooksnaps

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Hobby Horseman @HobbyHorseman

on October 01, 2024 16:48

California, United States

I teach people at the farmers market to grow small scale fruits and vegetables. My grandparents and parents taught me growing, cooking and preserving home grown fruits and vegetables, eggs, meats and fish. I got certified by the University of California Master Gardener Program in 2005. I try to bring out the original flavor of ingredients, then add layers of spices, herbs and flavorings that enhance, not distort the taste. These are the global, organic and vegan family recipes we use.