Pickled turnips

Name: Pickled turnips
Prep time: 30 min
Cook time: 5 min
Yield: 2 big Mason jars
Cuisine: Québécoise
Ingredients: 1/2 cup white vinegar; 1/2 cup cider vinegar; 3 1/2 cups cold water; 3 tablespoons salt; 1 tablespoon brown sugar; 2 small bay leaves; 1 teaspoon coriander seed; 2 large cloves of garlic, skin removed, crushed; 2 small beets, peeled and cut into sticks; 2 turnips (800 g), peeled and cut into sticks

Preparation 30 min
Refrigeration 24 h
Cooking 5 min
Servings 2 big Mason jars
Freezing I do not suggest

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Ingredients

1/2 cup white vinegar
1/2 cup cider vinegar
3 1/2 cups cold water
3 tablespoons salt
1 tablespoon brown sugar
2 small bay leaves
1 teaspoon coriander seed
2 large cloves of garlic, skin removed, crushed
2 small beets, peeled and cut into sticks
2 turnips (800 g), peeled and cut into sticks

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Preparation

In a saucepan heated over high heat, put the white vinegar, apple cider vinegar, cold water, salt, brown sugar, bay leaf and garlic then mix. Bring to a boil, remove from heat and stir for 1 minute to dissolve salt and sugar. Set aside.
In a large bowl, put the beets and turnips then pour the vinegar mixture over them. Stir gently, cover and set aside in the fridge for 24 hours.