Pickled Turnips

You will find a jar of pickled vegetables like these in every Middle Eastern household, ready to add a tart, bright contrast to savory foods like falafel or shawarma. If you choose tender young turnips, you won’t need to peel them, and they also pickle more quickly. When I am lucky enough to find golf ball–size Japanese hakurei turnips in my CSA box, I toss them directly into the brine, and they are ready to eat in about 12 hours! They last virtually indefinitely in the refrigerator but wil