Market Mash Up: Quasi Pickled Turnips With Pepper Jelly Vinaigrette

1 Bunch Turnips (approximately 3 -5 small/med. Turnips)
1/4 Red Onion, Sliced Thinly
1/2 cup Pepper Jelly
1/2 cup White Wine Vinegar
1/2 cup White Balsamic Vinegar
2 – 3 Garlic Cloves, Crushed
2 Tablespoons Chopped Parsley
1/4 Teaspoon Salt
2 Pinches Black Pepper
2 Pinches Cayenne Pepper
Medium Size Wide Mouth Mason Jar

  1. Wash and peel turnips
  2. Decide on style of cut; sliced, sticks, crinkle, cubes, or wedges and cut all Turnips
  3. In Mixing bowl or pitcher combine all remaining ingredients, mix well
  4. Place raw turnips and onions in clean jar, pack jar well. Pour liquid mixture over turnips.
  5. Refrigerate for at least 4 hours.
  6. Serve as condiment on a bar or in Bloody Mary’s, on salads or sandwiches, alone or as a condiment to steak or pork.
  7. Turnips will keep for up to 1 week.

Note: Any extra vinaigrette can be used as salad dressing or marinade.