The main ingredient for these spicy pickled turnips are fresh turnips!
Other ingredients are carrots, cauliflower, and beets.
Use fresh red pepper for some extra spice!
Add the spicy pepper and salt to a food processor.
Pulse on high until combined.
Chop the vegetables. Add 5 large tablespoons of salt to the vegetables. Let the vegetables sweat for 2 hours. Add 10 tablespoons of vinegar, 2 tablespoons of sugar, and 5 tablespoons of salt.
Place the vegetables and the liquid in large glass containers. Boil some water. Cover the vegetables with boiled waters.
Close the jar. Keep the pickled turnips for 4 days at room temperature.
After four days, they are ready to eat. Keep them refrigerated after!