AuthorRmPack the turnips, carrots, and scallions in layers in the jar. I used a 16 oz. canning jar. I had some brine leftover, and could have done one more small jar if I had the vegetables to use.
In a small saucepan, mix together the water, vinegar, sugar, salt, smashed garlic, peppercorns, and red pepper flakes. Heat this mixture over medium heat until the salt and sugar has dissolved.
Allow the mixture to cool to room temperature, then pour into the jar over the vegetables. You may need to leave some room in your jar to spoon in the solid seasonings. Put the lid on the jar tightly and shake a few times to distribute the liquid and seasoning between your vegetables. Refrigerate for at least 24 hours for the flavors to develop. You can store these for up to 3 months, but the crispness will change the longer they stay in the brine.
Ingredients
Directions
Pack the turnips, carrots, and scallions in layers in the jar. I used a 16 oz. canning jar. I had some brine leftover, and could have done one more small jar if I had the vegetables to use.
In a small saucepan, mix together the water, vinegar, sugar, salt, smashed garlic, peppercorns, and red pepper flakes. Heat this mixture over medium heat until the salt and sugar has dissolved.
Allow the mixture to cool to room temperature, then pour into the jar over the vegetables. You may need to leave some room in your jar to spoon in the solid seasonings. Put the lid on the jar tightly and shake a few times to distribute the liquid and seasoning between your vegetables. Refrigerate for at least 24 hours for the flavors to develop. You can store these for up to 3 months, but the crispness will change the longer they stay in the brine.
