Quick Pickled Turnips and Carrots with Lemon and Coriander

Name: Quick Pickled Turnips and Carrots with Lemon and Coriander
Yield: Makes about 4 cups
Cuisine: Middle Eastern
Ingredients: 1 teaspoon, coriander seeds; 1 teaspoon, mustard seeds; 1½ cups, cider vinegar; ¾ cup, water; 1 tablespoon, sugar; ½ teaspoon, red pepper flakes; ½ teaspoon, salt; 1 pound, turnips, peeled and cut into ½ by ½ by 2-inch batons; 1 , red onion, halved and sliced thin; 2 , carrots, peeled and sliced thin on bias; 4 (3-inch) strips, lemon zest

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Appears in Cook's Illustrated September/October 2018

These bright, crisp pickles are a frequent companion to dishes cooked throughout the Middle East.

SERVESMakes about 4 cups

TIME20 minutes, plus 30 minutes cooling

Quick Pickled Turnips and Carrots with Lemon and Coriander

WHY THIS RECIPE WORKS

Quickly toasting the spices to bring out their flavor and adding strips of lemon zest to the brine infuses these bright, crisp pickles—which accompany many dishes cooked throughout the Middle East, including falafel—with nuanced flavors.

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