My first meeting with pickled turnip was when I ate it in a falafel roll. The origin of this pickle is the Middle East but I am not sure weather it is normally served inside a falafel roll. However, that’s where you are most likely to find it in my town and as far as I’m concerned it is a great match!
Pickled turnip is a very salty pickle. You may add a small amount of sugar to make it less strong but I personally don’t find that necessary. Some people prefer it a little sweet though. The flavor of turnip comes through the brine in the nicest way and makes it possible to notice which vegetable you are eating. I normally eat it with food from the Middle Eastern kitchen but I think it would be great with most things. Think of pickled gherkins and you are home!
In some places it can be difficult to get hold of turnip. If this is the case where you live you may use radish instead. Preferably the longer white radish. The method is just the same no matter which vegetable you use. The beetroot is there only for the color. When the pickles are ready after one week in the refrigerator the turnip should have the same color as the beetroot and it is normally hard to see any difference between the two. This is a beautiful and tasty little pickle to invite your friends to!
- 1 kg turnip
- 1 big beetroot or 2-3 small
- 250 ml white vinegar
- 3 cups water
- 70 g salt
- 4 tbsp sugar (optional)
- 2 bay leaf
- 4 cloves of garlic
- 1 tsp black pepper corns
- Heat the water, vinegar, salt, sugar and bay leaves in a saucepan while stirring until the salt and sugar has dissolved. Remove from heat and let it cool.
- Remove the skin from the turnip and beetroot and cut them in french fries resembling pieces. Divide the pieces, together with the black pepper corns, equally between sterilized jars. Pour the salted brine into the jars until the vegetables are completely covered.
- Seal the jars and leave your pickled turnip for one week. During this week the turnip will gradually become more and more pink until you can’t see the difference between the turnip and the beetroot. Enjoy within 6-8 weeks.