Pickled Turnips

• 12 cups White Or Rice Wine Vinegar
• 4 cups Water
• 4 cups Sugar
• 1/2 cups Salt
• 1 teaspoon Coriander Seed
• 1 teaspoon Mustard Seed
• 1/2 teaspoons Anise Seed
• 1 teaspoon Black Peppercorns
• 1 teaspoon Turmeric Or Saffron
• 12 cups Turnips, Thinly Sliced To About 1/8-inch Thick

1. 1. Combine the vinegar, water, sugar, and salt in a large saucepan.
2. 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. 3. Add the turmeric, coriander, mustard, anise and peppercorn to the liquid and bring to a boil. Turn off the heat.
4. 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. 5. Place the lids on top and tighten gently. Store in the refrigerator or put the jars in a boiling water bath (212u0b0F) 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.
6. Makes 6 quarts (20 cups).

white or, water, sugar, salt, anise seed, black peppercorns, turmeric

Taken from tastykitchen.com/recipes/canning/pickled-turnips/ (may not work)