Pink pickled turnips
MAKES 1 LITRE PREP TIME 15 MINUTES (+ STANDING TIME)
The addition of beetroot is a Middle Eastern method to naturally colour the turnips a rosy hue. You can eat the beetroot once pickled or remove it, if you prefer. These pickles are an indispensable addition to Middle Eastern, especially Lebanese, banquets.
3 small turnips (450g)
2 baby beetroot (50g)
35g rock salt
1 Trim and peel the turnips and beetroot. Cut the turnips into 1cm thick batons; slice the beetroot.
2 Place turnips in a 1-litre (4-cup) sterilised preserving jar.
Place beetroot on top, pressing down gently to fit. Stir 2 cups (500ml) water and salt in a small jug until salt has dissolved. Pour over turnip and beetroot ensuring vegetables are completely submerged. Store in a cool, dark place for 2 days, then transfer to the fridge for