Pickled turnips

Pickled turnips

Şalgam turşusu

By
From
Eat Istanbul
Serves
8
Photographer
David Loftus

A visit to the local neighbourhood turșucu (pickle shop) is a must. All types of vegetables and fruits pickled in brine or vinegar are displayed in jars and bottles and it’s quite normal to have a small glass of turnip or carrot pickle juice as a restorative as you wait.

Ingredients

Quantity Ingredient
300ml white wine vinegar
60g sea salt
1kg turnips, peeled and sliced or cut into wedges
1 medium beetroot, peeled and chopped

Equipment

Quantity Ingredient
2 x 500ml jars, sterilised

Method

  1. Put the vinegar, salt, beetroot and about 700ml cold water in a non-reactive saucepan over medium heat. Bring to the boil. Remove from the heat, allow to cool to room temperature, then strain the vinegar solution into a jug.
  2. Place the turnips and beetroot in the sterilised jars. Pour the vinegar solution over the vegetables to fill the jars to the tops. Close them tightly with their lids and leave them in a cool place for at least 1 week before serving. Once open, keep refrigerated.
Tags:
Istanbul
Turkey
Turkish food
Middle Eastern
Andy Harris
David Loftus
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