"Perk up your cheese plate or crudites platter with these crunchy, zesty pickled turnips or try them on a sandwich instead of cucumber pickles...."
INGREDIENTS
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3-4 small turnips (about 12 ounces), peeled and very thinly sliced
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1/2 cup quartered and thinly sliced red onion
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3 cloves garlic, smashed and peeled
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1 cup white-wine vinegar
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1 cup hot water
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1 tablespoon sugar
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10 whole black peppercorns
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1 teaspoon salt
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1/4-1/2 teaspoon crushed red pepper (optional)