This is a small batch recipe, about 3 cups of pickles. They’re quick pickles that will keep in the refrigerator for a couple weeks - if they last that long!
For the brine:
equal amounts of water, white vinegar, and white sugar - I usually use 1/2 cup each.
a couple small slices of lemon peel - more or less to taste
2-3 whole small hot red peppers (Omit if you don’t like spicy food - the pickles will get hotter as they age. Pepper flakes will be even hotter than whole peppers, if you substitute.) a pinch of salt a pinch of powdered tumeric (This is for colour, not flavour, so it can easily be omitted, too.)
For the pickles:
about 2 cups of thinly sliced (1/8-inch thick) peeled white turnips of any variety. This recipe also works well with carrots and/or any variety of radishes.
Put the cold brine ingredients into a small saucepan big enough to hold it and the turnips, but don’t put the turnips in yet. Bring the brine to a boil, stir until the sugar dissolves. Boil for 1-2 minutes - longer boil time will make the brine a little more syrupy and bring up the heat of the peppers. Turn off the heat, put the turnip slices in the brine. Stir to make sure they’re all coated and cover the pan. Let cool to room temperature.
The pickles are ready to eat at room temperature and may be refrigerated to keep longer.
——————–