Pink Turnip Pickle

Pink Turnip Pickle

Lebanese style, makes 1 jar, ready in 5 days

Ingredients

Makes 1 x 1-litre jar

white turnips      900g
beetroot           90g
water              720g
coarse sea salt    95g
white wine vinegar 240g
garlic             3 cloves
bay leaves         3

The beetroot is only there for colour. It turns the turnips vivid pink within 48 hours.
Let the brine cool completely before pouring over the vegetables.

Recipe

1. Peel the turnips and cut into thick batons about 1cm wide and 5-6cm long. Cut the beetroot into similar batons.

2. Combine the water, salt, garlic and bay leaves in a saucepan. Bring to a boil, stirring until the salt dissolves. Add the vinegar and simmer for 3 minutes. Leave to cool completely.

3. Pack the turnip batons tightly into a sterilised jar. Tuck the beetroot pieces throughout. Add the garlic and bay from the brine.

4. Pour the cooled brine over until everything is fully submerged. Seal tightly.

5. Leave at room temperature for 5 days. The turnips will turn pink within 48 hours. Transfer to the fridge after 5 days. Keeps for up to 1 month refrigerated.