We totally get it, it can be a daunting task to cook your CSA roots week after week. We can’t tell you how many times we find ourselves with a refrigerator full of turnips, beets and radishes just waiting to be used. We always have the best intentions to use them in a recipe we pinned weeks before, but like many, life seems to get in the way more times than not. Instead, we find ourselves chasing after three little boys repeating the dreaded “I’m hungry” and in need of a quick solution! So, when we find ourselves with too many root vegetables and a little overwhelmed, we tend to get straight to quick pickling. It’s easy, hassle free and gives a “no waste” option that we can wrap our heads around. Quick or “refrigerator” pickling isn’t like your long term storage pickling, these are incredibly easy, need to be eaten within a week and are always stored in the refrigerator.
First, collect all your roots that need to be used up. Give them a good wash, slice them and set aside. In a medium saucepan, heat 3 cups of water with 3 tablespoons of sea salt until salt is completely dissolved. Once dissolved, remove from heat and allow to cool completely. We usually lack the patience to allow it to cool completely, so, if your like us luke warm will work. Once cooled, add in 1 cup of vinegar.
Now you’re ready to add everything together! Fill two wide mouth mason jars with equal amounts of sliced roots, throw in a garlic clove and fill to the top with the vinegar solution. For some heat, throw in a few slices of fresh jalapeño. Next, seal tightly and immediately store in the refrigerator. We know it’s difficult, but you’ll want to wait at least an hour before enjoying these!
Quick Pickled Roots
- 3 cups water
- 1 cup white vinegar
- 3 tbls sea salt
- 2 bunches turnips (thinly sliced)
- 1/2 bunch radishes (thinly sliced)
- 1 medium beet
- 2 cloves garlic
Heat the water and salt in a medium saucepan until the salt dissolves, once dissolved let cool completely and then add the vinegar. Equally fill two wide mouth mason jars with the thinly sliced roots. Top off each mason jar with the vinegar solution, add in a garlic clove, add lid and set in the fridge for at least 1 hour.