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  • The Australian Women's Weekly

    Simple fragrant feast

    Feb 23, 2022 4 minutes
    PHOTOGRAPHY by JAMES MOFFATT · STYLING by OLIVIA BLACKMORE

    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.

    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

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