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.
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.
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.
*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.