Pink pickled turnips

Name: Pink pickled turnips
Total time: 20 min
Yield: Serves 8
Ingredients: 4 small turnips about 400g; 2 small raw beetroot; 1 tsp dried red chilli flakes; 250ml white wine vinegar; 100g caster sugar; 2 tsp sea salt; (optional) to serve olives, hummus, pickled chillies and flatbreads

Published: June 17, 2016 at 3:24 PM

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Serves 8

Easy

Total time: 20 mins

+ pickling

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These pink pickled turnips look stunning and make a great, easy-to-make addition to any lunch table or mezze spread

Gluten free

Vegan

Vegetarian

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Alternatives

Complete the dish

Try these pink pickled turnips, then check out our recipe for pickled beetroot and pickled cherries.

*This recipe is gluten-free according to industry standards

Ingredients

Nutrition

4 small turnips

about 400g
2 small raw beetroot
1 tsp dried red chilli flakes
250ml white wine vinegar
100g caster sugar
2 tsp sea salt
(optional) to serve olives, hummus, pickled chillies and flatbreads

Nutrition: per serving

kcal30

low
fat0.2g

low
carbs5.5g
sugars5.4g
fibre1.9g
protein0.6g
salt0.3g

Method

step 1

Peel the turnips and beets then cut in half and into slim wedges. Put the veg in 1 large or 2 smaller sterilised jars.
step 2

Put the chillies, vinegar, sugar and sea salt in a pan with 250ml water. Bring to a simmer, stirring until the sugar has dissolved.
step 3

Pour the liquid over the veg then leave to cool. Seal the jars then leave in a cool dark place for a week. Once opened, the pickles will keep in the fridge for 2-3 weeks.

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