Ginger Pickled Turnips

Beth Dooley/ Photo Credit: Mette Neilsen for the Star Tribune /Minneapolis

1 1/4 to 1 1/2 cups pickles

Ingredients

1 bunch spring or salad turnips

• 2 garlic cloves, thinly sliced

• 1 tbsp. peeled, thinly sliced fresh ginger root

• 1 c. rice wine vinegar – Rice wine vinegar is mild. If you use apple cider vinegar or white wine or champagne vinegar, increase the amount of water from 3/4 to 1 cup.

• 3 tbsp. brown rice syrup

• 2 tsp. kosher salt

Instructions

To prepare the turnips, trim the roots and cut off the green tops, leaving about 1 inch of the stems. Cut the turnips into quarters. Place in a heatproof container and toss in the garlic and ginger.

In a small saucepan, combine the vinegar, 3/4 cup water, honey and salt. Bring to a boil, stir and pour the mixture over the turnips. Allow the pickles to come to room temperature before serving immediately or covering and storing in the refrigerator.

*These crisp and spicy pickles are great on Impossible Burgers, salads and tacos. Though they are ready to eat immediately, they’ll taste even better next day. These will keep about a week in a covered jar in the refrigerator.