This is a traditional Middle Eastern pickle and a really beautiful way to transform turnips into a vibrant and delicious crunchy addition to a mezze meal, salad bowl, sandwich wrap, or as a nibble alongside olives and cornichons. This is Lydia’s mothers recipe that her father loved so much that he ate the turnips straight from the jar.
The turnips can be prepared as batons, cubes or wedges and it is the beetroot which gives them a stunning pink colour. For a punchier flavour, you can add a few slices of garlic, and a small red chilli to the jars along with the bay leaves.
Once pickled the turnips will only stay crunchy for a few weeks, so don’t be tempted to make more than you can realistically eat! However, they are extremely addictive, so make this regularly for a constant supply of delicious pink crunch.
Makes 1 kg jar or 2 x 500g jars
Prep Time: 30 minutes
Cook Time: 5 minutes
Note: if you find that the turnips want to rise up to the surface of the liquid, it’s worth sterilising a small ramekin that will fit the mouth of the jar to weigh down the vegetables and keep them submerged in the pickling solution.
Delicious food photography by Rob Wicks of Eat Pictures.
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