This pickle is a gorgeous shade of pink and so good it can be eaten on its own, as a little meze to go with an evening drink. The recipe was known in the 15th century, around the time of the Ottoman conquest of Istanbul.
white wine vinegar3tbsp
Peel and quarter the turnips, peel and slice the beetroot, and stack them in a clean jars with the sliced garlic. Boil the water with the salt and vinegar until the salt has dissolved, and pour it over the turnips. Make sure the vegetables are completely covered by adding more boiling water if necessary. Seal the jars and let them cool.