Pickled Turnips

Ingredients

• 4 cups turnips, peeled and cut into quarters
• 2 cups white vinegar
• 1 cup sugar
• 2 teaspoons salt
• 1 teaspoon mustard seed
• 1 teaspoon dill seed
• 1 teaspoon celery seed
• 1 teaspoon black peppercorns
• 1/2 teaspoon garlic powder
• 2 bay leaves

Directions

1. In a large saucepan, combine the turnips, vinegar, sugar, salt, mustard seed, dill seed, celery seed, peppercorns, garlic powder, and bay leaves. Bring to a boil over high heat.
2. Reduce heat to low and simmer for 10 minutes, stirring occasionally.
3. Remove from heat and let cool for 5 minutes.
4. Pack the turnips into a clean, sterilized glass jar.
5. Pour the hot pickling liquid over the turnips, making sure they are completely submerged.
6. Seal the jar tightly and store in the refrigerator until ready to use.

Interesting Facts

• Pickled turnips are a popular side dish in many Middle Eastern countries.
• The pickling liquid can be flavored with your favorite herbs and spices.
• Pickled turnips can be stored in the refrigerator for up to 3 weeks.