Preparation info
    • Difficulty


Appears in
Food of the Sun: A Fresh Look at Mediterranean Cooking

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.


  • 675 g/ lb small turnips
  • 225 g/8



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