Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Pink pickled turnips
- Preparation and cooking time
- Total time
- + pickling
- Easy
- 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
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.
