Quick Pickled Turnips and Carrots with Lemon and Coriander

Name: Quick Pickled Turnips and Carrots with Lemon and Coriander
Cuisine: Africa & Middle-East, Middle Eastern
Ingredients: 1 teaspoon, coriander seeds; 1 teaspoon, mustard seeds; 1½ cups, cider vinegar; ¾ cup, water; 1 tablespoon, sugar; ½ teaspoon, red pepper flakes; ½ teaspoon, salt; 1 pound, turnips, peeled and cut into ½ by ½ by 2-inch batons; 1 , red onion, halved and sliced thin; 2 , carrots, peeled and sliced thin on bias; 4 (3-inch) strips, lemon zest

Africa & Middle-East
Middle Eastern
Fruits & Vegetables
Vegetables
Vegetarian
Make Ahead
Condiments

By Steve Dunn ･ 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

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