Turnips comes in various sizes—from small radish-sized ones, to large ones that can fill up the palm of your hand. I prefer to use baby turnips in this recipe because of how tender they are. This low-FODMAP pickled veggie recipe is delicious served with breakfast, lunch, or dinner!
Ingredients
¼ cups
fresh dill
3
green onions
chopped
(green parts only)
1 teaspoons
whole black peppercorns
2 bunches
turnips
2 cups
filtered water
1 tablespoons
sea salt
1 large
cabbage leaf
