If I’m honest, I probably wouldn’t make these myself at home if I lived somewhere I could easily get them. However, in the English home counties if you want to eat pink pickled turnips, then you have to make them yourself. I love mine in falafel sandwiches or next to my foul and fried halloumi over brunch or even chopped into fattoush salad. However, my mother eats them every day with most meals and throughout the day as snack. So eat and enjoy.
If you have been to Palestine you will be familiar with these pink, sharp and crunchy pickles served with most meals, but most notably shoved into wraps and sandwiches in ‘fast-food’ places to add pink crunch to your shawarma and falafel.
3 cups water
3 tbsp sea salt (I use Maldon Salt)
1 cup white vinegar
5 turnips peeled and cut into 1x1cm batons
2 raw beetroot peeled, cut in half moons and sliced thinly
3 cloves garlic peeled and thinly sliced
3 bay leaves
1 tbsp whole black peppercorns
In a saucepan, bring the water, salt, bay leaves and peppercorns to a boil and set aside to cool
While the water mixture cools, prepare the vegetables and garlic and pack them into your jars
once the water is cooled, add the vinegar and stir well and then pour into your jars to cover all the turnips and beetroot
close the jars tightly and then set aside for two weeks before eating.