Pink Pickled Turnips

Name: Pink Pickled Turnips
Yield: Serves 64, makes two 1-pint jars
Ingredients: 1¼ cups, white wine vinegar; 1¼ cups, water; 2½ tablespoons, sugar; 1½ tablespoons, canning and pickling salt; 3 , garlic cloves, smashed and peeled; ¾ teaspoon, whole allspice berries; ¾ teaspoons, black peppercorns; 1 pound, turnips, peeled and cut into 2 by ½-inch sticks; 1 , small beet, trimmed, peeled, and cut into 1-inch pieces

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A cookbook recipe exclusively for All-Access members from Foolproof Preserving

SERVES64, makes two 1-pint jars

TIME1 hour, plus 2 days chilling

A cookbook recipe exclusively for All-Access members from Foolproof Preserving

WHY THIS RECIPE WORKS

These pickled turnips are whimsically fuchsia in color (from intermingling with beets) and provide just the right crunch to complement any dip or spread. Because these pickles are typically served with robust, flavorful foods, we chose to k...

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