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Middle Eastern · Side
Pickled Hakurei Turnips
Crisp little salad turnips steeped in a hot, garlicky brine with a slice of beet that turns them pink. They are a sharp, crunchy counterpoint to grilled meat, falafel and rich dips.
- YieldMakes about 1.9 litres, 8 servings
- Hands-on20 min
- Total15 h 30 min
- Difficulty
Ingredients
- 900 ghakurei turnips
- 1.9 Lwater
- 120 gkosher salt
- 240 mlwhite wine vinegar
- 80 ggarlic cloves, smashed and peeled
- 2bay leaves
- 1 tbspbrown mustard seeds
- 1 tbspcoriander seeds
- 2 tbspblack peppercorns
- 1 bunchfresh thyme, coarsely chopped
- 2 slicesred beet, 1 cm thick, unpeeled
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