Pink Pickled Turnips
A vibrant Middle Eastern-style pickle featuring turnips that turn pink from beets during fermentation. These tangy, crisp pickled vegetables make a perfect accompaniment to mezze platters and sandwiches.
4 servings
168 hr 15 min
Ingredients
- •1 whole small red beet, trimmed, peeled, quartered
- •1 whole red chile (such as Fresno),halved lengthwise (optional)
- •1 pound small turnips, trimmed, peeled, quartered
- •½ cup red wine vinegar
- •2 tablespoons kosher salt
- •1 teaspoon sugar
Cooking Instructions
- 1.
Combine beet, chile (if using), and turnips in a 1-quart heatproof jar or container.
5 min
- 2.
Bring vinegar, salt, sugar, and 1 1/2 cups water to a boil in a medium saucepan, stirring occasionally to dissolve sugar.
10 min
- 3.
Pour pickling liquid over turnip mixture and let cool. Cover and chill at least 1 week before using.
10080 min
- 4.
Do ahead: Turnip mixture can be pickled 4 weeks ahead. Keep chilled.
