Quick Pickled Carrots & Turnips

Quick pickles are one of the easiest ways to add tangy crunch to sandwiches, salads, and grain bowls. These carrots and purple top turnips are ready fast.

Ingredients (makes about 1 quart)

• 2 medium carrots, peeled and cut into sticks
• 2 purple top turnips, peeled and cut into sticks
• 1 cup vinegar (white or apple cider)
• 1 cup water
• 1/4 cup sugar (or honey)
• 1 tablespoon kosher salt
• 2 garlic cloves, smashed
• 1 teaspoon mustard seeds (optional)
• 1/2 teaspoon peppercorns (optional)
• Pinch red pepper flakes (optional)
• Fresh dill sprig or bay leaf (optional)

Instructions

1. Pack the carrot and turnip sticks into a clean pint or quart jar. Tuck the garlic and any spices around the vegetables.
2. In a small saucepan, bring the vinegar, water, sugar, and salt to a boil, stirring until dissolved.
3. Carefully pour the hot brine over the vegetables, making sure everything is submerged. Press the vegetables down if needed.
4. Let cool to room temperature, then cover and refrigerate. The pickles taste great after 1 hour, and even better after 24 hours. They’ll keep for about 2 weeks.

Tip: For softer pickles, blanch the carrot and turnip sticks in boiling water for 1 minute, then rinse cold before packing.