Pink Pickled Turnips Recipe

Pink pickled turnips

  • serves 8
  • Easy

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

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*This recipe is gluten-free according to industry standards

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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.

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Nutritional Information

  • Kcals 30
  • Fat 0.2g
  • Carbs 5.5g
  • Sugars 5.4g
  • Fibre 1.9g
  • Protein 0.6g
  • Salt 0.3g
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