Quick Pickled Vegetables

Here is a quick pickles recipe using snowball turnips, radishes, and Vidalia spring onions. Add them to snack boards or salads for a perfect crunchy bite or as a colorful garnish for sandwiches.

Recipe by Allison Smith

Panchita's Gallo Pinto

Ingredients

• 1 bunch of turnips

• 1 bunch of radishes

• 1 Vidalia spring onion

• 1 cup of white vinegar

• 1 tablespoon of kosher salt

• 1 teaspoon pickling spice

• Red pepper flakes to taste

Directions

For the brine:

1. Heat the vinegar, one cup of water, and kosher salt in a small saucepan, stirring until salt is fully dissolved. Remove from heat.

2. Wash, stem and quarter the radishes and turnips.

3. Wash and thinly slice the Vidalia spring onions. Separate into rings.

Assembly:

1. Divide the pickling spice and red pepper flakes in two wide-mouth, pint jars or glassworking jars with lids.

2. Arrange the turnips, radishes, and onion in each container.

3. Equally distribute the brine.

4. Cover and put in the fridge. Quick pickles are ready between 3-5 days.