Pickled turnips

Pickled turnips

By
From
Alimentari
Makes
4 litre jar
Photographer
Lauren Bamford

Ingredients

Quantity Ingredient
3kg turnips, thickly sliced into batons
1 beetroot, thickly sliced into batons
1 tablespoon salt
white vinegar, for filling

Method

  1. Mix the turnip and beetroot together and place in a large sterilised jar. Sprinkle with the salt then top with half vinegar, half water.
  2. Allow to sit, uncovered, for 24 hours. Cover tightly with the lid, and gently turn the jar to combine the ingredients.
  3. Refrigerate for 3–4 days before eating. After opening, these pickled turnips will keep in the fridge for up to 1 month.
Tags:
alimentari
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