Pickled Turnips

1 minute read

Last Friday was kind of rough so instead of cooking food I stopped by Whole Foods and picked up a little smorgasbord of Middle Eastern nibbles: hummus, baba ganoush, falafel, dolma, whole wheat pita. That and an evening spent on the couch with the cat watching Alton Brown on DVD was exactly what the doctor ordered.

Of course I couldn’t eat it all in one sitting so I’ve been having the leftovers ever since. Twice now I’ve made falafel wraps and each time I bemoaned my lack of pickled turnips to add the final touch to the meal.

Two large turnips, one small beet, two pints of pickling solution and ten minutes later I now have pickled turnips. Or will in a week or so. Honestly, few things could be easier than this was. This is the recipe on which I based what I did, leaving out the celery leaves (had none) and the garlic (fear of botulism and no desire to blanch cloves today). It really did take me about ten minutes to throw everything together and the effort will result in about a quart and a half of brilliantly pink pickled turnips.

Mmm…pickled turnips. This is gonna be tasty.

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