Turnips. You either love them or hate them. No in between.
Personally I adore them especially when they’re pickled, spiked with raw beetroots to give them a gorgeous pink allure.
Almost every Lebanese restaurant will offer you a complimentary plate of turnip pickles, olives and fresh mint before your bum has even touched the seat on arrival.
I must confess, I’ve known to abuse the free pickle system. I polish the plate with Lebanese bread before the waiter comes back to ask for our order and I get the chance to order ask for more. They’re seriously addictive!
It’s a shame many supermarkets have stopped selling turnips. I assume it could be because they’re not the most popular vegetable to fly off the shelves. Check your local farmers markets, or even your Asian grocer; the Japanese also enjoy a great turnip pickle. I found these beauties at the markets recently and knew immediately I HAD to have them.
I mean, look at them! They’re gorgeous!
Even more so once they’re teamed up with Beets. This pickle recipe is as easy as it gets. The transformation from white to baby pink and finally neon pink is quite remarkable!
Lebanese Style Turnip Pickles.
- 1 kilo turnips
- 1 Beetroot
- 1 cloves garlic, whole
- 1 ½ cups vinegar (white distilled)
- 3-4 tablespoons salt
- 3 ½ cups Water
Sterilise your jar by washing it well with hot soapy water, and then pouring boiling water from the jug directly into the jar. Let it sit for 5 minutes with the lid, then pour it out and let it air dry.
Slice up your turnips and beetroots into small batons, like you would if you were making chips
Press the turnips and beets into the sterilized jar, together with the whole garlic.
In a separate cup, mix together the vinegar and salt until the salt is completely dissolved.
Top the vinegar and salt mixture with the cold water, mix well and pour the mixture into the jar until it completely covers all the turnips. Seal the lid air tight.
I have used a bit of glad wrap under the lid as mine didnt seal properly and I wanted to ensure it was air tight. If your jar has a tight fitting lid, you don’t have to use the cling wrap.
Give the jar a little shake to evenly distribute the liquid and store it away in a dark cool place for a week.
Day 1, 3 and 7
After a week, give them a try. If they’re still tart, give them another 3 days of storage. Refrigerate once open.
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I felt very privileged when management from Frenchs Forest Organic Markets took the time to interview me this week, please take a moment to view the post HERE
Gourmet Wog 