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  • Writer's pictureBasma Masri
    • May 28, 2020
    • 2 min read

Pink pickled turnips

Serves 8-10

 

Calories (Per serving): 49

Carbs: 10.3g

Fat: 0.2g

Protein: 1.5g

 

Pink pickled turnips! Crunchy, spicy and pink! These turnips are delicious with anything from fried eggs to homemade Falafel.

 

INGREDIENTS

  • 1.5 kg fresh Turnips peeled and sliced into slim fingers

  • 1 large fresh Beetroot peeled & sliced into large chunks

  • 2-3 Tbsp malt vinegar

  • 3 heaped Tbsp sea salt

  • 1/4 Tsp sugar

  • 1 Chilli

  • Jar large enough to preserve the pickles

INSTRUCTIONS

  • Peel and chop the turnips & beetroot.

  • Fill the jar you wish to preserve the pickles in 3/4 full of water.

  • Empty out the water into a separate jug, & add alongside it the sea salt, sugar and Vinegar. Dissolve the liquid well.

  • Layer the beetroot, chilli and turnips in the large jar.

  • Pour in the vinegar-water mixture and make sure the water covers the pickles.

2nd day try the liquid it should be ever so slightly salty make the pickles crunchy and last longer.

  • Let the pickle sit for about 5 days-when the pickles turn bright pink they’re ready to eat.

  • Serve cold, but be warned-they are addictive!

Always pick the turnips with a pickle picker or fork otherwise the liquid will ruin.

RECIPE NOTES

  • These luscious pink pickles are usually good for about a month- but if you invite me around, you may not find them in your fridge anymore! Delicious with eggs... good grief! I can taste them now ^_^

 

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