These pickled white turnips have it all. They are crispy and crunchy with a zesty bite. They get their brilliant pinkish-purple color from beets, and have a distinctively deep, rich tangy flavor, making them an interesting and unusual condiment. Offer these pickled turnips with falafel or moujaddara, or even with olives and drinks.
For the Turnips
1pound small white turnips, peeled
¼poundfresh beets, peeled
¾cupdistilled white vinegar
Pickled turnips must be prepared 6 days prior to using. Once pickled, they should last in the refrigerator for several weeks.