Delightful little pink Middle Eastern Pickles – great crunch… fabulous punch of color!
This simple recipe adds a pungent note to flavorful, spiced foods.
- 1 medium turnip, about 1 1/4 pounds
- 1 medium garlic clove, peeled, thinly sliced
- 1 cup white vinegar
- ¾ cup filtered water
- 1 teaspoon black peppercorns
- 4 teaspoons pure cane sugar
- ½ small red beet, scrubed, 1/2″ wedges
- one pinch sea salt
Peel turnip, cut into batonnets; long rectangular shape (about 2 1/2″long x 1/2″ thick.)
Add to a medium-large glass bowl with the garlic.
Heat remaining ingredients (vinegar through salt) in a non reactive pot to fit.
Bring to a boil, turn down to a simmer and cook, stirring to dissolve the sugar – 2 minutes.
Pour over the tunips and garlic.
Cool, then cover and refrigerate until crunchy and well marinated.
Stays for up to 4 weeks refrigerated.
See BLOG for many photos and more how-tos.
This recipe may not be reproduced without the consent of its author, Karen Sheer.
Makes: about 2 cups