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Epicurious

Turnip and Celery Pickles

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Photograph by Laura Murray, food styling by Susie Theodorou

Pouring hot vinegar over raw vegetables makes a brightly flavored condiment that can be used to make Korean doshirak (pictured here)—or added to breakfast tacos and sandwiches. It can be eaten right away but will taste even better after a night in the fridge.

Recipe information

  • Yield

    Makes about 1 quart

Ingredients

1 cup unseasoned rice vinegar
3 Tbsp. sugar
1 bunch Tokyo turnips or radishes, trimmed, quartered lengthwise
5 celery stalks, sliced on a diagonal ¼" thick

Preparation

  1. Step 1

    Bring vinegar, sugar, and ½ cup water to a boil in a small saucepan over medium-high. Remove from heat and stir until sugar is dissolved.

    Step 2

    Pack turnips and celery into a 1-qt. jar or place in a large heatproof bowl; pour hot pickling liquid over. Let sit, tossing every 15 minutes or so, until cool, about 1 hour. Seal jar or transfer vegetables and brine to an airtight container (a 1-qt. deli container works well) and chill.

    Do ahead: Turnips and celery can be pickled 2 weeks ahead. Keep chilled.

TagsCondimentPickleTurnipRoot VegetableVegetableCeleryEasyGluten FreeNut FreeDairy FreeVeganVegetarianPickle & PreserveBon Appétit
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