Ingredients
¾ pound baby turnips (about 24), trimmed, peeled
½ cup white wine vinegar
¼ cup sugar
1½ teaspoons kosher salt
1 teaspoon yellow mustard seeds
½ teaspoon ground turmeric
Preparation
Place turnips in a large heatproof jar or bowl. Bring vinegar, sugar, salt, mustard seeds, turmeric, and ½ cup water to a boil in a small saucepan, whisking to dissolve sugar and salt; pour over turnips. Let cool, then cover and chill at least 12 hours.
