Pickled & Tickled Pink Turnips

Kabees Lifet

Drinks

All Day Breakfast

Mezza

Vegetarian

Mains

Desserts

Jams
& Pickles

Perfect With BBQ's, Falafel or Shawarma

Pickled and Tickled Pink Turnips, (my sweet nickname for them) are the official Middle Eastern Pickle, that appear at my table any time of the day, with my falafel for breakfast, with my lentil stew for lunch or with grilled meats for mains. I usually place them on a plate alongside pickled chilli and olives. Every household should attempt pickling their own turnips, they are delicious, easy to prepare and look gorgeous on the table.

Ingredients

Equipment

  • 2 x large glass preserving jars with lids (1 litre jars)

Brine

  • 1 litre water
  • 80g Rock Salt
  • 2 cups White Vinegar
  • Makes approx. 1.5 litres brine

Vegetables

  • 1 kilo Turnips or 5 medium size
  • 400g Beetroot or 2 medium size

 

 

 

 

Method

Sterilising The Preserving Jars

  • Preheat oven to 100 degrees celsius
  • Wash the glass preserving jars and lids with warm soapy water
  • Place the jars and lids on a tray and in the oven for 15 min until the jars are dry
  • Remove from oven and allow them to cool on the tray

Preparing the Vegetables

  • Wash and peel the turnips
  • Cut them into medium size sticks or chips
  • Place them in a bowl
  • Wash and peel the beetroot
  • Cut the beetroot into medium size chips also and place in a separate bowl

Time to Pickle

  • Place a layer of turnips to the bottom of the jar, add a few pieces of beetroot, then another layer of turnips and then beetroot etc
  • The idea is to have pieces of beetroot in between and around the turnips to allow a good colour infusion during the pickling process
  • Fill up the jars to the base of the neck of the jar
  • Add the prepared brine to cover the top layer
  • close the jars firmly with the lid
  • The pickles will be ready to eat in a week when the turnips turn a beautiful pink colour.
  • Consume within 4-5 weeks

Tips

  • You can use any vegetable for pickling like, baby cucumber, chilli, cauliflower and carrot
  • Once you have opened the jar it is best to keep it in the fridge
  • If you have any leftover brine you can use smaller jars to pickle any other desired vegetable

Enjoy your very own homemade pickles.