Spicy Rutabaga and Turnip Quick Pickles

Winter farmers markets where I live in Maine offer an overwhelming variety of root vegetables. I am always drawn to purple-topped turnips and the mauve-tinged rutabagas. But I routinely forget to cook them up. The crisp white color and sweetness of the turnip and the golden hue and pepperiness of the rutabaga lend a nice flavor and visual contrast in this quick pickle.

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Ingredients

2 medium turnips peeled and cut into 2-inch
matchsticks
1 medium rutabaga peeled and cut into 2-inch
matchsticks
6 bay leaves
4 dried Chile de Arbol peppers
1 tablespoon whole black peppercorns
10 ounces 1 1/4 cups champagne vinegar
2 tablespoons kosher salt
2 teaspoons demerara sugar

Instructions

Stuff turnip and rutabaga matchsticks, bay leaves, Chile de Arbol peppers, and peppercorns into a wide-mouthed glass jar. Set aside.
Combine vinegar, 5 ounces (half cup plus 2 tablespoons) water, salt, and sugar in a small saucepan. Bring to a simmer over medium-high heat. Stir until salt and sugar dissolve. Pour hot brine into jar over vegetables. Cover and refrigerate for at least two hours. The pickles will absorb more flavor as they sit and will keep in the refrigerator for three weeks

Notes

These pickles can ride on top of any fatty food that needs a briny, crunchy counterpunch. Use them to garnish long-simmered beef short ribs, in place of sauerkraut with smoked sausage, or on top of a nicely pan-fried schnitzel