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Pink Pickled Middle Eastern Turnips
These fun and tasty pink pickled turnips go perfectly with sausages, pork and burgers too
Ingredients
- 250 g turnip
- 1 clove garlic
- 1 tbsp beetroot chopped
- 200 ml white wine vinegar
- 1 tbsp salt
Instructions
- Peel and chop the turnip into chunks about 1cm square and peel the garlic
- Heat the vinegar and salt till salt has dissolved then allow to cool
- Toss all ingredients into a wide mouthed jar and pour over the vinegar.
- Set aside in a cupboard for 1 week and watch it turn pink.
- It is ready to eat after 1 week.
- Store in cool cupboard. Once opened store in fridge and use within a month
Nutrition
Calories: 119kcalCarbohydrates: 19gProtein: 3gFat: 1gSaturated Fat: 1gSodium: 7172mgPotassium: 617mgFiber: 5gSugar: 11gVitamin A: 5IUVitamin C: 55mgCalcium: 99mgIron: 2mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I'm using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
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