Turnip & Beet Pickle

Name: Turnip & Beet Pickle
Ingredients: 1 level tbsp caster sugar; 3 level tbsp salt; 2 bay leaves; 300 ml/½ pt red wine vinegar; 4 hot red chillies; 225 g/8 oz beetroots; 2 garlic cloves; 675 g/1½ lb small turnips; 4 cloves; 20 black peppercorns

Preparation info

Difficulty
Easy

Appears in

Food of the Sun

By Alastair Little and Richard Whittington

Published 1995

About

The beetroot colours the turnip a delicate rose-pink during pickling. The flavour is quite mild and the texture pleasantly crunchy. The pickle may be eaten after 2 weeks and is best not left more than 3 weeks, or it becomes too salty and the vegetables too soft.

Ingredients

675 g/1½ lb small turnips
225 g/8

Preserve
Gluten-free
Vegan
Mediterranean

Method

Preparation

First make the pickling liquid: bring the vinegar and 300 ml/½ pt water slowly to a boil with the sugar, salt, peppercorns and cloves. Remove from the heat and allow to cool and the flavours to infuse.

Top and tail the turnips and beetroots and parboil for 5 minutes in boiling salted water. Refresh in cold water and peel. Cut into 5 cm/2 in by 1 cm/½ in bato