A slightly sweetish and crunchy root vegetable pickle where white turnip roots are sliced and cured in a vinegar brine. It's a simple option for those looking for a different flavor alongside meat dishes during winter months.
Wash the turnip roots thoroughly and peel them, then cut into thin slices.
Pack the turnip slices tightly into sterilized jars along with the garlic and mint.
Boil the water, vinegar, and salt, stirring until the salt dissolves, then remove from heat and let cool to lukewarm.
Pour the lukewarm brine over the turnips to fully cover them, seal the jar, and let it rest in a cool place for two weeks.
Important: make sure the turnips are firm and haven't lost their freshness, softened roots can fall apart in the pickle. The brine should be poured while warm, and jars must be sterilized. It's ready to eat after two weeks.
If you slice the turnip thinly, the pickle matures faster; adding a few mint sprigs gives the pickle a light, refreshing aroma.
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