Pickled Turnips with Dill and Garlic Pickled Turnips with Dill and Garlic Turnips (a sadly underrated vegetable), make the perfect pickle; these ones, infused with fresh dill, Serrano chilis, and a touch of fennel seed, are particularly nice. We chopped them into a simple salad of farro and greens but, as Cortney and Nick say, they’re great in sauce, beef tartar, or eaten straight from the jar. 1. To make the pickle, place prepared turnips and remaining ingredients in a large glass or ceramic jar (you might need a couple). 2. Next, make the brine; remember that you need enough brine to completely cover the vegetable, so amounts will vary depending on how big your turnips are. To make the brine, simply whisk 1 tablespoon of kosher salt into every 1 cup of water needed. Pour the brine over the turnips, top with a small plate or ceramic weight to keep the vegetables submerged, cover with a lid, and let sit in at room temperature (ideally between 60°F and 68°F) for at least 1 week and up to 3 weeks. 3. When the turnips are done fermenting, enjoy straight from the jar or chop into salads, beef tartare, or mayonnaise-based sauces like remoulade or tartar sauce. We like to cook them briefly with mushrooms and serve over charred pork shoulder steaks. Serves 10-14for the pickle:, 6-8 large turnips, peeled and quartered, 1 large onion, thinly sliced, 1 bunch dill, smashed slightly by hand, 8 cloves garlic, smashed, 4 Serrano chilis, roughly chopped, ground black pepper, to taste (we used about ½ teaspoon), fennel seed, to taste (we used about 2 teaspoons), árbol chili, to taste (we used about 1 teaspoon).

Make

Tip

Nick and Cortney recommend using Diamond Crystal brand kosher salt for the pickle.

Pickled Turnips with Dill and Garlic

Turnips (a sadly underrated vegetable), make the perfect pickle; these ones, infused with fresh dill, Serrano chilis, and a touch of fennel seed, are particularly nice. We chopped them into a simple salad of farro and greens but, as Cortney and Nick say, they’re great in sauce, beef tartar, or eaten straight from the jar.

Serves 10-14

for the pickle:

6-8 large turnips, peeled and quartered

1 large onion, thinly sliced

1 bunch dill, smashed slightly by hand

8 cloves garlic, smashed

4 Serrano chilis, roughly chopped

ground black pepper, to taste (we used about ½ teaspoon)

fennel seed, to taste (we used about 2 teaspoons)

árbol chili, to taste (we used about 1 teaspoon)

1. To make the pickle, place prepared turnips and remaining ingredients in a large glass or ceramic jar (you might need a couple).

2. Next, make the brine; remember that you need enough brine to completely cover the vegetable, so amounts will vary depending on how big your turnips are. To make the brine, simply whisk 1 tablespoon of kosher salt into every 1 cup of water needed. Pour the brine over the turnips, top with a small plate or ceramic weight to keep the vegetables submerged, cover with a lid, and let sit in at room temperature (ideally between 60°F and 68°F) for at least 1 week and up to 3 weeks.

3. When the turnips are done fermenting, enjoy straight from the jar or chop into salads, beef tartare, or mayonnaise-based sauces like remoulade or tartar sauce. We like to cook them briefly with mushrooms and serve over charred pork shoulder steaks.

You may also like