Canned pickled turnips and radishes

Preparation time 20 minutes

Total time: 30 minutes

Serves 2 x 1 litre

Ingredients

Put jars, lids and rings in a large pot of water at a rolling for 10 minutes.
While jars boil, add brine ingredients to a saucepan. Bring to a boil. Keep warm.
Remove sterilized jars from water using tongs. Place them on a clean work surface.
Immediately fill jars with turnips and radishes while they are still hot.
Pour hot brine over vegetables.
Sterilize a butter knife by boiling it in water for 10 minutes and let it cool. Use it to remove air bubbles from the jars by gently stirring their contents using the knife. Keep jars covered to prevent contamination.
Still using tongs, place lids on top of jars. Add rings, then tighten until you feel resistance.
Let cool for 12–24 hours.
Label and date jars. Store in a cool place. Keeps for at least 12 months.

Chef’s Secret

Use a funnel to keep everything clean and sterile.
Do not touch anything with your hands. Instead, use tongs to handle the vegetables.
Your canned goods will be even better and tastier after they’ve marinated for 3–4 days.