Refrigerator Pickled Turnips

Ingredients

• 2 cups (500 mL) apple cider vinegar
• 2 cups (500 mL) water
• 1 cup (250 mL) red wine vinegar
• 1 cup (250 mL) sugar
• 1 1/2 tsp (7 mL) salt
• 1/4 cup (50 mL) thinly sliced fresh ginger
• 1/2 tsp (2 mL) whole cloves
• 4 bay leaves
• 4 cloves garlic, thinly sliced
• 2 tsp (10 mL) mustard seed
• 1/2 tsp (2 mL) black peppercorns
• 6 - 8 medium white turnips

Directions

1. To prepare pickling liquid, combine all ingredients except turnips in a large nonreactive saucepan. Bring to a boil over medium heat. Reduce heat and simmer, uncovered, for 5 minutes. Cool pickling liquid completely, about 1 - 2 hours. Meanwhile, peel turnips and cut into sticks, each 2 1/4 inches (5.5 cm) long and 3/8 inch (1 cm) thick. There should be about 6 cups (1.5 L) sticks. Place turnips in two sterilized 1 quart (1 L) jars. Pour pickling liquid over turnips. Cover and refrigerate for at least 24 hours or up to 3 weeks.