Monday, July 5, 2010

Turnip Pickles

Pink food

Refreshing turnip pickles with a crunch and twang of sour. Colored with beets this garnish has a blazing bright magenta color that can't be ignored. Put the pickles together 3-5 days before serving in salads, on sandwiches or burgers, on the side with meat. So far this summer they have disappeared from every bbq I've brought them too.



Turnip Pickles

1 bunch (about 1 lb) of farmer's market turnips
1/2 small beet
1 2/3 cups water
1 1/2 tblsp salt
1 tblsp sugar
1 1/2 tblsp white wine vinegar
1 peeled garlic clove
1 small bunch fresh herbs (thyme, oregano, marjoram etc.)

Remove greens from turnips and beet, reserve for another use. They can be wilted or used in a salad. Clean vegetables and slice on a mandolin, about 1/8" thick. If you don't have a mandolin you can slice into 1/4" sticks.

Sliced, stained turnips. Anything white will get stained by beets, like it or not.

Meanwhile heat water, salt, sugar, and vinegar in a saucepan. Bring to a boil and remove from heat. Add sliced vegetables, herbs, and garlic to a clean glass jar with a good lid. I prefer mason jars. Add brine mixture and cover with lid. Let sit at room temperature in a dark place for 3-5 days. I suggest tasting them after 2 days, to experience how the flavor develops. Chill when ready, lasts 2-4 weeks.

Double batch, the jar on the right has more beets

4 comments:

  1. Julie, check back and let me know how you like them and how you ate them! Thanks.

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  2. These look lovely. I cant wait to get me some beets and try it.

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  3. In the middle east, we put those in Falafel sandwiches, they are HEAVENLY. Thanks for the recipe, will try it next week :-)

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