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Quick Pickled Turnips

http://www.eatingwell.com/recipes/quick_pickled_turnips.html

From EatingWell:  November/December 2012

Perk up your cheese plate or crudites platter with these crunchy, zesty pickled turnips or try them on a sandwich instead of cucumber pickles.

About 2 1/2 cups | Active Time: 10 minutes | Total Time: 40 minutes

Ingredients

• 3-4 small turnips (about 12 ounces), peeled and very thinly sliced
• 1/2 cup quartered and thinly sliced red onion
• 3 cloves garlic, smashed and peeled
• 1 cup white-wine vinegar
• 1 cup hot water
• 1 tablespoon sugar
• 10 whole black peppercorns
• 1 teaspoon salt
• 1/4-1/2 teaspoon crushed red pepper (optional)

Preparation

1. Layer turnips, onion and garlic in a quart jar (or similar 4-cup container) with a lid.
2. Whisk vinegar, hot water, sugar, peppercorns, salt and crushed red pepper (if using) in a medium bowl until the sugar is mostly dissolved. Pour the mixture over the vegetables. Put the lid on and gently shake a few times to distribute the flavorings. Refrigerate for at least 30 minutes for the flavors to develop.

Nutrition

Per 1/4-cup serving : 12 Calories; 0 g Fat; 0 g Sat; 0 g Mono; 0 mg Cholesterol; 3 g Carbohydrates; 0 g Protein; 1 g Fiber; 52 mg Sodium; 73 mg Potassium

0 Carbohydrate Serving

Exchanges: 1/2 vegetable

Tips & Notes

• Make Ahead Tip: Cover and refrigerate for up to 2 weeks.