Tangy pickled turnips with a vibrant pink hue.
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Nutrition per Serving
Ingredients
Estimated total cost: €3.42 · €0.85/serving
- 1/2 cup crimson-hued red wine vinegar (for a more complex flavor)Est. price €0.35–€0.85
- 2 tablespoons flaky kosher salt (to season generously)Est. price €0.10–€0.30
- 1 teaspoon granulated sugar (to balance the acidity)Est. price €0.02–€0.06
- 1 ruby red chile (like a Fresno), sliced in half lengthwise (optional) (remove seeds for milder heat)Est. price €0.15–€0.40
- 1 petite crimson beet, trimmed, peeled, and cut into quarters (wear gloves to prevent staining)Est. price €0.30–€0.70
- 1 pound baby turnips, trimmed, peeled, and cut into quartersEst. price €2.50–€4.50
Steps
- 1In a heatproof container or 1-quart jar, mix together the beet, chile (if preferred), and turnips.
- 2In a medium saucepan, combine vinegar, salt, sugar, and 1 1/2 cups of water. Stir occasionally as you bring the mixture to a boil until the sugar is completely dissolved.
Cultural note
Pickled turnips have a long history in Middle Eastern and Mediterranean cuisines, where they are commonly served as a tangy and colorful condiment. They add a burst of flavor and texture to dishes like falafel and shawarma.
Seasonal note
Turnips, beets, and chilies are typically in season during the fall and winter months, making this dish ideal for cooler weather. Pickling can help preserve these vegetables for enjoyment year-round.
Health note
This pickled turnip dish is low in calories and fat, making it a healthy addition to meals. It is a good source of fiber, vitamins A and C, and provides a moderate amount of sodium.
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