Pickled Turnip

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Wow. It sure has been a while since I’ve posted on The Cookbook Guru but that doesn’t mean I haven’t been keeping up with all the contributions that have been added over the past couple of months. It’s always great to see how recipes are interpreted and shared.

For October we’ve been offered Saha by Greg and Lucy Malouf as The Cookbook Guru’s book of the month.

What an amazing book. A kind of modern twist on some of the foods I grew up on. I’m looking forward to a lot of the recipes in this book and though I can say I will try to follow the recipes as they are written, you and I both know I won’t. For instance:

Pickled Turnips

4 turnips

1 beetroot

2 1/2 Tblsp salt

boiling water

white vinegar

(The recipe also calls for peppercorns, thyme and bay leaves but instead I added a few fresh red chillis which is the way my mother makes them.)

IMG_1450 Trim and wash the turnips and beetroot. Cut them in half then in wedges or batons then mix them together and place them in a sterilized jar

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Dissolve the salt in about 500ml boiling water.

Fill 1/3 of the jar with vinegar then top up with salted water to cover the turnips. Seal and turn the jar upside down a couple of times to make sure everything is mixed.

Store in a cupboard for about 5-7 days to allow the turnips to pickle. Once opened store in the fridge.IMG_1453IMG_1455

We serve these pickles as part of a mezza or as an accompaniment to just about any savoury dish. I love them best in a falafel roll. Yum.

As always…

Enjoy…

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5 thoughts on “Pickled Turnip

  1. Reblogged this on The Cookbook Guru and commented:
    With summer coming these Middle Eastern pickled turnips and beetroots sound a wonderful accompaniment to many a salad. Make sure you check out Lona’s post on Lona’s in the Kitchen.
    Enjoy,
    Leah

  2. Hi Lona, I love the pink. When we were in Lebanon we never understood why the pickle was always pink. It wasn’t until we came home and saw a recipe that the penny dropped.

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