Turnips are fresh and available at our farmstand and at local farmers' markets this time of year. This simple recipe can be made in minutes and makes the turnips last for weeks to come. Enjoy these pickled turnips as part of a mixed vegetable platter or as a side with bold barbecued meats.
Peel 1 lb. turnip. With vegetable peeler, shave the turnip into a single pile.
Whisk together 1 cup apple cider vinegar, 1/2 cup water, 1 TB salt, 1 TB mustard seeds, 1 TB fennel seeds, 1/2 tsp. dried dill, 1/2 tsp. coarsely ground black pepper, and 1/4 tsp. ground cayenne (optional).
Cover turnip with vinegar mixture, cover and refrigerate overnight.