Lebanese inspired crunchy pickled turnips. Flavoured with garlic and chillies and coloured with beetroot. Delicious on sandwiches and as a side dish for a mezze feast.
5 from 1 vote
Prep Time 10 minutesmins
Cook Time 5 minutesmins
Resting Time 12 hourshrs
Course Condiments & Sauces
Cuisine Lebanese
Ingredients
4small white turnips
1small beetrootcooked or not cooked
2small green chillies
4clovesgarlic
250mlwhite wine vinegar
250mlwater
2teaspoonssalt
Instructions
Peel and cut the turnips and beetroot into battens. Thinly slice the garlic and slice the green chillies in half.
Sterilise a large jar or 2-3 smaller ones by washing them thoroughly with dish soap, rinse well then either boil them in a big enough pot to fully submerge them for 10 minutes or put them in an oven, set to 110°C, for 10 minutes.
Add the turnips, beetroot, garlic and chillies to the sterilised jar. Add the beetroot to the bottom of the jar and disperse the garlic and chillies through the turnip.
Put the vinegar, water and salt in a pot over medium heat. Bring to a simmer, stirring to dissolve the salt. Once the liquid just begins to simmer but before it starts boiling remove the pan from the heat, leave it to cool for a minute then carefully pour into the jar with the turnips. Make sure the jar is warm before pouring the liquid in or the jar might crack.
Make sure all the turnips are fully covered by liquid. If more liquid is needed then top up with more vinegar.
Leave the jar out to cool then put it in a fridge. These Quick Pickled Turnips are ready to eat after 12 hours. However, they are better left for a couple of days to allow the flavours to develop.