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Turnips and Carrots Quick Pickle
1 teaspoon coriander seeds
1 teaspoon mustard seeds
1 ½ cups cider vinegar
¾ cups 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
2 (3-inch) strips lemon zest
Before you begin, peel turnips thoroughly to remove not only the tough outer skin but also the fibrous layer of flesh just beneath.
Toast coriander seeds and mustard seeds in medium saucepan over medium heat, stirring frequently, until fragrant, about 2 minutes.
Add vinegar, water, sugar, pepper flakes, and salt and bring to boil, stirring to dissolve sugar and salt.
Remove saucepan from heat and add turnips, onion, carrots, and lemon zest, pressing to submerge vegetables.
Cover and let cool completely, 30 minutes. (Cooled vegetables can be refrigerated for up to 1 week.)
America’s Test Kitchen
Recipe modified by CHOICES Nutrition Education Program
Download the Recipe/Descargue la Receta:
Download Turnips and Carrots Quick Pickle.pdf