10125 minutes
A tangy, crunchy pickle made with white turnips, black mustard seeds, and optional dried hot red chilies.
Black Mustard Seeds, coarsely crushed
tablespoons
White Turnips, peeled
0 lb
tablespoons
Dried Hot Red Chilies
each
Water, boiled
quarts
1. Crush Mustard Seeds
Crush 5 tablespoons of black mustard seeds coarsely using a heavy mortar and pestle or an Indian grinding stone.
2. Boil Water with Salt
Bring 4 quarts of water to a boil in a large pot. Add 1⅓ tablespoons of salt to the water, ensuring it dissolves completely.
3. Prepare Turnips
Peel 3 pounds of medium-sized white turnips. Place the peeled turnips into a 5–6-quart wide-mouthed jar.
4. Pour Boiling Water
Carefully pour the boiling salted water over the turnips in the jar. Add the crushed mustard seeds and the 2 whole dried hot red chilies. Allow the mixture to cool completely before sealing the jar.
5. Seal and Stir
Once cooled, cover the jar with a lid and label it with the date. Stir the contents daily with a clean wooden spoon to ensure even distribution of flavors and to prevent spoilage.
6. Serve Pickles
After seven days, your turnip and mustard seed pickle is ready to be served. Ladle the pickles into small bowls, ensuring each serving includes both a piece of turnip and some of the pickling juice.
Select the freshest turnips and high-quality mustard seeds for the best flavor and texture in your pickles.
Allow the pickles to mature in the fridge for at least a week for flavors to meld and develop fully.
Use sterilized jars to prevent contamination and preserve the longevity of your pickles.
Adjust the vinegar to water ratio for desired acidity and consider using a mix of vinegars for complex flavor profiles.
Tightly pack the turnips in jars, allowing for slight shrinkage and enough brine to cover the vegetables.
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