Sauces, conserves & preserves
Pink turnip pickles
These pickled turnips are a staple in Middle Eastern cuisine, and they are the perfect condiment for kebabs, falafels, sandwiches, mezze platters and more. The beautiful pink colour comes from adding red beetroots to the mix, and don’t be afraid of including any spices you like to make your own version. Bold, vinegary, slightly spicy from the garlic, and with a crunchy bite, these incredible easy to make pickles are a great way to preserve turnips.
Cook's notes
Try adding other vegetables like kohlrabi, fennel, summer radishes, carrots or any other vegetable with a similar texture; less solid than that and they can go mushy.
Ingredients
- 700ml water
- ¼ cup coarse salt
- 240ml cider vinegar or white vinegar
- 800g turnips
- 1 beetroot
- 4 garlic cloves, peeled & slightly smashed
- 3 star anise, or 1 tbsp any other spices of your choice (optional)
Method
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Step 1
To prepare the pickling liquid, add the water and salt into a medium saucepan and boil until the salt has fully dissolved. Then add the vinegar, turn off the heat and set aside.
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Step 2
Peel and cut the turnips and beetroot into thick matchsticks. Arrange them together with the garlic and spices in a sterilised jar. Pour over the pickling brine, making sure the liquid covers all the vegetables. Let it come to room temperature before putting on the lid.
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Step 3
Seal the jar tightly and refrigerate for 4 days before using. It will last in the fridge for a month.