Pickles and preserves
A crisp root vegetable pickle made by slicing white turnips and curing them in a vinegar brine. Mildly sweet and crunchy, it is a simple side dish for anyone looking for a different pickle to serve with winter meals.
Wash and peel the turnips, then cut them into thin slices.
Pack the turnip slices tightly into sterilized jars with the garlic and mint.
Bring the water, vinegar, and salt to a boil, stirring until the salt dissolves. Remove from the heat and let the brine cool until warm.
Pour the warm brine over the turnips until they are covered. Seal the jars and let them sit in a cool place for 2 weeks.
Choose firm, fresh turnips; softened roots can fall apart in the pickle. Pour the brine over the turnips while it is still warm, and sterilize the jars. The pickles will be ready to eat after 2 weeks.
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