Pickled turnips
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This recipe needs advance preparation!
| Pickled turnips | |
|---|---|
 |
| Servings: | Makes 1 kg of pickled turnips |
| Ready in: | 1 hour 30 minutes |
| Prep. time: | 1 hour 30 minutes |
| Cook time: | None |
| Difficulty: | 
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An unusual and colourful pickle, commonly found in Lebanese and Turkish cuisine.
Ingredients
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 1 kg baby turnips, washed, topped, tailed - peeled and quartered if larger
- 1 raw beetroot, washed, peeled and sliced - this gives the lovely colour
- 400 ml red wine vinegar
- 1 litre water
- 1 teaspoon black peppercorns
- 1 teaspoon allspice berries
- 1 bulb of garlic - broken into cloves, trimmed and peeled but left whole
- 3 to 5 tablespoons of sea salt
- Sugar to taste
Mise en place
Method
- Add the water, vinegar, peppercorns and allspice and half of the salt to a large pan, heat and dissolve the salt.
- Tinker with the mixture by adding more salt, sugar or vinegar until it is to your taste.
- Bring to the boil then remove from the heat and allow to cool completely.
- Layer the sterilised jar with turnips, beetroot slices and garlic.
- Completely cover with vinegar and seal the lid.
- The pickled turnips should be ready in 1 week.
- Store in the refrigerator once opened - they should keep for about 1 month.
Variations
For a really luxurious pickle, use sherry vinegar.