Pink pickled turnips are a favourite ingredient in falafel wraps and mezze in the Middle East.
The science of making them is amazing – osmosis transfer of the colour from the beetroot to the white turnips.
500g small white turnips
1 small red beetroot 25g
300ml white distilled vinegar
1 teaspoon sugar
1 red chilli
- Peel the turnips and the beetroot to remove outside skin.
- Cut into 1 cm chip sized shapes. Put in a bowl and sprinkle over 1 tablespoon of salt. Leave for 15 minutes so that the turnips soften.
- Heat the vinegar, water and sugar in a saucepan
- Wash the turnip chips by placing in a sieve and running cold water through them. Dry with paper towel
- Place turnip chips into a glass jar and cover with the slices of beetroot.
- Pour over the vinegar mixture – you can add chilli for flavour.
- Cover and store for a week to allow the turnips have turned pink. Leave for longer and they will turn pinker. They can be stored for up to 6 weeks in the refrigerator.
- The pickled turnip strips can be used as dips for hummus or rolled up with falafel in pitta bread with some tahini dip. I like to remove the beetroot strips as they lose their colour in the pickling.