*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.
Nutritional Information
- Kcals 30
- Fat 0.2g
- Carbs 5.5g
- Sugars 5.4g
- Fibre 1.9g
- Protein 0.6g
- Salt 0.3g
