Pickled turnips

Pickled turnips

By
From
Saha
Makes
2 litre jar
Photographer
Matt Harvey

Ingredients

Quantity Ingredient
4 turnips, peeled
850ml water
60g sea salt
300ml white wine vinegar
1 small beetroot, washed and cut into quarters
4 sprigs thyme
10 black peppercorns
3 bay leaves

Method

  1. Cut the turnips into batons around 1 cm x 4 cm. Put the water and salt into a large non-reactive saucepan and stir to dissolve. Add the vinegar and bring to the boil.
  2. Pack the turnip batons and beetroot pieces into a sterilised jar with the spices. Pour on enough boiling liquid to cover the vegetables and leave to cool. Top the jar with a circle of greaseproof paper and seal. Leave for 3 days until the pickling solution penetrates the turnip batons. They will keep for up to 4 months unopened. Once opened, refrigerate. They will keep for 2 weeks.
Tags:
Saha
Malouf
Lucy
Greg
Lebanon
Lebanese
Syria
Syrian
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