Pickled turnips in cider vinegar with mustard seeds

Pickled turnips in cider vinegar with mustard seeds

By
From
The Natural Cook
Makes
750 g
Photographer
Laura Edwards

These go well with just about everything. Classically, they’re served with falafel and kebabs.

Ingredients

Quantity Ingredient
300g turnips
1/2 small beetroot
100ml cider vinegar
1 teaspoon mustard seeds
1 teaspoon rapadura or raw cane sugar
2 garlic cloves
1 bay leaf

Method

  1. Top and tail the turnips and beetroot and remove the skins only if they’re tough. Cut them into large batons. Combine the rest of the ingredients in a saucepan with 275 ml water and 2 tablespoons salt. Bring to the boil, stirring occasionally, then remove from the heat. Meanwhile, sterilise a 750 ml jar. While the jar is hot, fill it with the turnips and beetroot, then top it up with the hot pickling liquor. Screw the lid on tightly. Once cooled they are ready to eat, but will keep in the fridge for a month.

Storage

  • The pickled turnips will keep in their sealed jar in the fridge for a month.
Tags:
The Natural Cook
Poco
Tom Hunt
sustainability
food cycle
vegetables
seasonal
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