Pink pickled turnips

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

20 minutes + pickling
serves 8
Easy

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

June 17, 2016 at 3:24 pm

*This recipe is gluten-free according to industry standards

Ingredients

turnips 4 small, about 400g
raw beetroot 2 small
dried red chilli flakes 1 tsp
white wine vinegar 250ml
caster sugar 100g
sea salt 2 tsp
olives, hummus, pickled chillies and flatbreads (optional) to serve

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.