Shredded Turnip Pickles

Pink shredded turnip pickles with carrots

2-3 medium turnips, or 1 very large turnip, peeled and rinsed (4-6 oz. peeled)
2-3 carrots, purple or red preferred
⅓ c. rice wine vinegar or white wine vinegar
2 T. water
1 T. sugar
½ t. salt

Yield: 1 ½ - 2 cups

Using the widest holes on a box-grater, shred the turnips (you’ll need 1 - 1 ½ cups). Slice the carrots into thin coins, bias cut. In a small saucepan, bring vinegar, water, sugar and salt to a strong simmer and add carrots. Simmer gently for two minutes. Add turnips and stir. Remove from heat and let stand until cooled. Transfer to a non-reactive, airtight pint container, cover loosely and refrigerate. Tighten lid once completely cooled. Use after 24 hours and within 3 months.

Classic shawarma-style turnip pickles are cut into batons and pickled with a piece of beet for color. Substitute the carrots for a slice of beet, if desired.