Perhaps one of the most beautiful preserves, these turnips are a pickled showstopper! I saw them on our trip to Edgware Road, where you can buy them ready-made in many of the little Middle Eastern shops, and where Petra and I enjoyed them as part of our Lebanese lunch. They work perfectly with other mezze, such as hummus and flat breads, as well as with salads.
I found the recipe in the book Eat Istanbul Andy Harris and David Loftus, one of the most beautifully photographed cookbooks I own. They are cheap and quick to prepare and make for pretty gifts!
Pickled Turnips, for 4 250ml jars
- 300ml white wine vinegar
- 50g salt
- 1kg turnips, peeled, quartered and sliced
- 1 medium beetroot, peeled, quartered and sliced
- 700ml water
Sterilise the jars by washing them thoroughly, then remove any rubber seals. Heat the oven to 160C / and place the jars upside down on the middle rack. Leave them in the hot oven for 20 minutes or so. You want to fill them while still hot, that way they’ll seal perfectly and your foods will stay fresh. Simply boil the lids and any rubber seals for 10 minutes in a small pan with water. Alternatively, place the whole lot in the dishwasher on a hot cycle but make sure it finishes in time for you to place the hot pickles into hot jars!
As for the pickles, simply bring all the ingredients to boil with the water, fill it into sterilised jars, close them while it is all still very hot. Leave for 1 week before serving. Once open, keep refrigerated.