Thursday, April 6, 2017

Pickled Turnips

I’ve been on a North African / Middle-Eastern kick lately; I can’t get enough of the flavours.  Sumac, za’atar, ras el hanout, and harissa are all part of my spice collection now.  They’re exotic tasting, yet vaguely familiar. 

After having a very memorable falafel sandwich at Arz Fine Foods in Toronto, I wanted to whip up a batch of pickled turnips to keep on hand.  Pickled vegetables are almost always presented alongside falafels, and pickled turnips are among my favourite. 

Their hot pink colour comes from beets, and their taste has a subtle horseradish flavour which I love.

For three 500 ml bottles you'll need:
1 c white vinegar
1-1/2 c water
¼ c sugar
1 t salt
3 small cloves garlic, crushed
3 small beets, peeled and cut into ½ cm matchsticks
4 medium turnips, peeled and cut into ½ cm chunks or matchsticks

Sterilize jars.

Combine the vinegar, water, sugar and salt in a small saucepan.  Bring to a boil, then reduce heat to simmer.

Put one piece of garlic in each jar, followed by a sixth of the beets.  Add the turnips, packing them in as tightly as you can, and trying to keep all the vegetables below the neck of the jar.  Top each with the remaining beets.   

Pour the boiling brine into each jar to just below the rim, and screw on lid finger-tight.  Sit on rack until cooled, tighten lids fully, and keep in fridge.  Let sit for at least two days, giving the jar a gentle shake whenever you think of it.

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