Turnips and Carrots Quick Pickle | Central Texas Food Bank

Ingredients

• 1 teaspoon coriander seeds
• 1 teaspoon mustard seeds
• 1 ½ cups cider vinegar
• ¾ cups 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
• 2 (3-inch) strips lemon zest