Pickled turnips are a popular Middle Eastern mezes. Adding a slice of beetroot to each jar turns the turnips pink.
cut into 1 cm-thick wedges or sticks
4 slices peeled beetroot
2 whole large cloves garlic, sliced
1 2/3 cups organic white vinegar*
1 2/3 cups water
1 tablespoon plus 1 teaspoon sea salt
1 tablespoon sugar
Sterilise 4 x 300 gram jars by heating in a 100°C oven for 20 minutes.
Divide turnips among jars. Add 1 beetroot slice to each jar and divide the garlic slices among the jars.
Combine vinegar, water, salt and sugar in a large saucepan. Bring to the boil and stir until the salt and sugar dissolve. Boil for 2 minutes. Remove from the heat. Carefully fill jars with brine to within 1 cm of the rim, covering the turnips completely. Discard any leftover brine.
Place sterilised lids** on the jars (or containers). Refrigerate for at least 1 week before serving. Store in the fridge for up to 1 month.
*We recommend purchasing organic white vinegar made from barley, rather than some white vinegars which are made from milk products.
**Sterilise lids by boiling them in a pot of water for 5 minutes.