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

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

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.

*This recipe is gluten-free according to industry standards

Ingredients

Nutrition

Method

step 1

step 2

step 3

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