Quick Pickled Turnip

The pickle of the Middle East”, traditionally made with red beets to create a bright pink hue on the white turnip.

Difficulty

Intermediate

Yield

Makes 1 quart

Ingredients

1/2 cup white vinegar1 ^1/2 cups water3 tablespoons course salt1 ^1/2 teaspoons sugar1 dried bay leaf1 pound turnips, peeled and cut into thick matchsticks1 small red beet, peeled and cut into thick matchsticks2 medium garlic cloves, thinly sliced1 small red chili, halved with seeds discarded

Equipment

1 litre glass jar with lidSmall potMeasuring cupsMeasuring spoonsCutting boardKnifeWhiskFunnelDish towel

Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.

In a medium pot over high heat, add the vinegar, water, salt, sugar and bay leaf. Bring to a boil. Whisk until the salt and sugar are dissolved.

Cut turnips and beet into thick matchsticks. Thinly slice garlic and halve red chili, removing the seeds.

Place vegetables into glass jar.

Pour the vinegar mixture over vegetables, leaving about 2 centimeters of space at top.

Cover the jar with lid and allow pickles to cool to room temperature. This recipe is best refrigerated for at least 1 day, and will keep in the refrigerator for up to 1 month.