Quick Pickled Turnips and Carrots with Lemon and Coriander
By Steve DunnPublished on July 6, 2018
Time
20 minutes, plus 30 minutes cooling
Yield
Makes about 4 cups
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 batons1 red onion, halved and sliced thin2 carrots, peeled and sliced thin on bias4 (3-inch) strips lemon zest
Before You Begin
To ensure that the turnips are tender, peel them thoroughly to remove not only the tough outer skin but also the fibrous layer of flesh just beneath.
Instructions
- 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.)
Time
20 minutes, plus 30 minutes coolingYield
Makes about 4 cupsIngredients
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
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
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
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.
Before You Begin
To ensure that the turnips are tender, peel them thoroughly to remove not only the tough outer skin but also the fibrous layer of flesh just beneath.
Instructions
- 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.)
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