Hearts and Flowers Pickles

Hearts and Flowers Pickles

Hearts and Flowers Pickles

I made these a couple of years ago and someone recently asked for the recipe. I had a lot of beets and turnips and wanted to do a pickled dish with them. With advice from a friend I ended up cutting slices of the vegetables into little hearts and flowers shapes. I added some carrots to the mix, too. The end result was quite pretty. A bit of work, but it dressed up some simple ingredients and made them really special.   I eventually decided to slice the turnips and beets and cut them out with little cookie cutters to make Hearts and Flowers pickles. Heart-shaped beets and little flower turnips. Added carrot flowers to round it out. Just peeled the carrots and ran a knife tip along them lengthwise. When sliced, the carrots looked like flowers, too. Of course, you can just cut up or slices the veggies without the cookie cutters. Will taste just as good.

Pickled Turnips*

2 1/2 pounds turnips, peeled and cut into 1/4- to 1/2-inch-thick wedges or sticks (about 8 cups) or cut into slices

6  beets, peeled and sliced

3 carrots, peeled and sliced

3 cups distilled white vinegar or cider vinegar (5% acidity)

3 cups water

2 tablespoons plus 2 teaspoons canning  salt

2 tablespoons sugar

2 T. pickling spice

 

Combine turnips with the rest of the ingredients and bring mixture to a boil. Simmer 3 minutes. Place vegetables in pint or half pint jars and cover with the hot brine. Fill to within 1/2 inch from the top. Wipe rims and seal jars. Process in a boiling water bath for 10 minutes. Makes about 6 pint jars or 12 half-pints.

* Since I modified this from the original recipe I do store the sealed jars in the fridge- just to be safe.