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.
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