Quick Pickled Turnips and Carrots with Lemon and Coriander

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Appears in Cook's Illustrated September/October 2018

These bright, crisp pickles are a frequent companion to dishes cooked throughout the Middle East.

SERVES Makes about 4 cups

TIME 20 minutes, plus 30 minutes cooling

Quick Pickled Turnips and Carrots with Lemon and Coriander

WHY THIS RECIPE WORKS

Quickly toasting the spices to bring out their flavor and adding strips of lemon zest to the brine infuses these bright, crisp pickles—which accompany many dishes cooked throughout the Middle East, including falafel—with nuanced flavors.

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