Name: Pink Pickled Turnips
Yield: Makes 1 quart
Ingredients: 1 small red beet, trimmed, peeled, quartered; 1 red chile (such as Fresno), halved lengthwise (optional); 1 pound small turnips, trimmed, peeled, quartered; ½ cup red wine vinegar; 2 tablespoons kosher salt; 1 teaspoon sugar

Image may contain Plant Food Vegetable Pizza and Produce

Peden + Munk

The turnips will taste great after just one week in the pickling liquid, but for that full-on saturated pink hue, let them sit for two full weeks.

Recipe notes