Pickled Turnips

1. Combine the vinegar, water, sugar, and salt in a large saucepan.

2. Optional: Toast the coriander, mustard, anise, and black peppercorns in a pan over medium heat for 1-2 minutes, stirring constantly, until the seeds begin to exude their perfume.

3. Add the turmeric, coriander, mustard, anise and peppercorn to the liquid and bring to a boil. Turn off the heat.

4. Pack the turnip slices in jars, pressing down gently to fill spaces. Pour the liquid into each jar leaving a 1/2 inch of head space at the top.

5. Place the lids on top and tighten gently. Store in the refrigerator or put the jars in a boiling water bath (212°F) for about 45 minutes. Remove them from the water and tighten the lids further. You will hear a fun “popping” sound as they cool which indicates they are sealing.

Makes 6 quarts (20 cups).