Pink pickled turnips and bread and butter pickles.
I am very partial to a pickle. Sadly, I’m the only one in my family who is. Not really much point me making them really as I can buy a small jar for my own indulgence. That was until I was offered homemade turnip pickles to accompany some delicious falafel at a recent school fair. Being cheeky I asked for, and was given the recipe by www.daddy-can-cook.com. Here it is to share with you, he did say I could!
Makes 1 litre jar
All you need is
1 small beetroot, trimmed, peeled, quartered
1 red chili, uncut, for some heat
1/2 kg small turnips, trimmed, peeled, quartered or sliced like french fries
125 ml red wine vinegar
325 ml water
2 tbsp salt
1 tsp sugar.
- Combine beetroot, chili and turnips in a 1 litre heatproof jar.
- Bring vinegar, salt, sugar and 325 ml water to a boil in a medium saucepan, stirring occasionally to dissolve the sugar.
- Pour pickling liquid over the turnip mixture and let cool.
- Cover and chill for at least 1 week before using.
- Depending on type of beetroot and the maturity the colour will vary from pale pink to deeper pink.
- For ultimate taste, chill for 2 weeks before consuming, if you can wait that long that it!
Should last a couple of months in the fridge. I’m told that this is the Lebanese way to pickle turnips.
The second jar in my fridge contains bread and butter pickles. A cucumber based condiment I recall making in my teens. Sweet and salty with thin slithers of onion, they liven up everything from a plate of cold cuts to a simple slice of bread and butter. Hence their name. I can’t recall the recipe I originally used in the 1980’s but this recipe from BBC Good Food works fantastically.
Now what to pickle next?