8 oz turnips
1 or 2 carrots
(other veggies like red onion or fennel may be added)
2 cups water
½ cup apple cider vinegar
1 clove garlic, thinly sliced
1 t. fennel seeds, lightly crushed
1 t olive oil
1 thyme sprig
Trim but don’t peel the turnips. Slice into wedges an inch or less thick. Peel carrots and cut diagonally.
In a saucepan, combine water, vinegar and spices with 1 T. salt. Bring to a boil.
Add vegetables and simmer for 10 minutes.
Remove from heat and let stand until cool. Spoon into a clean jar, cap tightly and refrigerate over night before serving.
Adapted from “Vegetable Literacy” by Deborah Madison