Zesty Pink Pickled Turnips Recipe

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

1. 1

   In a heatproof container or 1-quart jar, mix together the beet, chile (if preferred), and turnips.

2. 2

   In 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.

3. 3

   Once the pickling liquid is ready, gently pour it over the turnip mixture. Allow the mixture to cool down naturally. Cover the container securely and place it in the refrigerator. Let it rest for a minimum of 1 week before incorporating it into your dishes.

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• 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.