These mildly tangy, crunchy and very moreish nibbles make a regular appearance as a complimentary starter in many Middle Eastern restaurants. Easily prepared at home, they make an eye catching and very tasty talking piece to serve as an accompaniment to pre-dinner drinks or a simple starter to any meal. Guaranteed to become an addiction.
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| Prep Time | 5 minutes |
| Cook Time | 2 minutes |
| Passive Time | 30 minutes |
| Servings |
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Ingredients
- 1 large turnip
- 1 very small beetroot
- 11/2 cups water
- 1/2 cup white vinegar
- 20 g salt flakes or kosher salt I use Maldon Salt
- 1 bay leaf
- 1 clove garlic peeled and halved
- 1 medium jar
Ingredients
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Instructions
- In a small pot, add the water ,bay leaf and salt* (dont use table or cooking salt because you won't achieve the correct balance) and simmer for a couple of minutes until the salt dissolves.
- Allow to cool completey.
- While the water and salt cools, cut the turnip and beetroot into 1cm batons.
- Place the turnip & beetroot batons and garlic into a medium sized jar.
- When the water is completely cool, add the vinegar. Remove the bay leaf and pour the liquid into the jar of batons.
- Seal the jar and store for five days before serving. For effect and to prevent a pool of pink liquid, I like to drain my turnips on a piece of paper towel before plating them.
- You can store the pickles in the pantry but I recommend refrigerating before serving as they are best eaten cold.
- Serve the pieces of beetroot along with the turnip as they are also tasty.
Recipe Notes
*Don't use table or cooking salt because you won't achieve the correct balance.
*My jar holds 3 cups of liquid which is a perfect size once the vegetables are added.
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