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Middle Eastern · Preserve / ferment
Pickled Turnips with Beetroot
Crunchy turnip wedges that turn deep pink from a little beetroot and garlic, kept in a salty vinegar brine. I like them tucked alongside rice, grilled meat or a warm flatbread.
- YieldServes 8 · One large jar, about 1.5 litres
- Hands-on30 min
- Total21 d
- Difficulty
Ingredients
Pickle
- 80 grock salt
- 500 mlwater
- 1 kgsmall white turnips, about 8, peeled and cut into quarters or sixths
- 1beetroot, small, peeled and cut into thick strips
- 1 clovegarlic, peeled and halved lengthways
- 250 mlwhite vinegar
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