Here we are the day before Halloween and today I’m giving you another turnip (neep) recipe to keep us well and truly rooted (sorry couldn’t resist) in Scotland and our age old tradition of embracing the turnip as opposed to the ubiquitous pumpkin for halloween.
Keen larderites will know that you can pickle practically anything really. From onions to carrots, plums to walnuts, and all manner of goodies in between.
Pickled turnips are mouth puckeringly tart, but make a nice addition to your pickly pantry and go well with robust flavours.
The addition of a little piece of beetroot in the jar at the begining of the process lends a wee touch of magic, turning the pickled turnips from pale and somewhat uninteresting, to a very pretty blushing bright pink with far more dish desirability!
Here’s how to make your Pink Pickled Turnips;
You’ll need 250g/9 oz fresh turnip for this. Carefully remove the thick skin and chop the flesh into cubes about 1cm in size.
You will also require a clove of garlic, 1 tablespoon of chopped beetroot, 200ml/7 fl oz white wine vinegar and 1 tablespoon of salt.
Simply pack all ingredients into a wide mouthed jar (Kilners good for this) and sit it on the windowsill for a week. It will start off pale and creamy coloured but within a day will start blushing and going pink. By the end of the week it will be a really pretty colour and nicely pickled!
It is now ready to eat so store in the fridge and just dive in there with a cocktail stick!
Will keep for up to 6 weeks in the fridge.
Here is a printable recipe for you.
- 250 g/9oz fresh turnip
- 1 clove garlic
- 1 tablespoon beetroot chopped
- 200 ml white wine vinegar
- 1 tbsp salt
- Peel and chop the turnip into chunks about 1cm square.
- Peel garlic.
- Toss all ingredients into a wide mouthed jar and pour over the vinegar.
- Set aside on a sunny windowsill for 1 week and watch it turn pink.
- It is ready to eat after 1 week.
- Store in the frideg and use within 6 weeks.