These pickles feature prominently as an accompaniment to many East Med dishes including kebabs, meze, baba ganoush, mansaf, grilled meats and fish. The beetroot gives it the bright pink colour and garlic can also be added although I prefer mine without.
450g of turnips
300ml of white vinegar (distilled)
300ml of water
1 small beetroot
3 heaped teaspoons of salt
1-2 fresh chillies (optional)
1 litre jar
- In a bowl dissolve the salt with the water and vinegar.
- Peel the turnips and beetroot.
- Slice the turnips and beetroot to about 1cm thickness then cut again into sticks of approximately 1.5cm width. The shape is really down to preference, wedges or any other shape would also work.
- Place the turnips and beetroot into a pickling jar along with the chillies.
- Poor the water, vinegar and salt mixture and seal the jar. The liquid should cover the vegetables and allow at least 10 days before using them.
- Keep in fridge once opened.
Pickled turnip features in Herring, caraway seed sourdough bread with baba ganoush and pickles.