Ingredients
Instructions
Wash and clean your pickling jars with boiling water before getting started with the recipe.
Peel the beetroot and turnips and then cut them into sticks. I like to keep them quite big (0.5 inch or a bit over a centimeter). Add the turnips and beetroot to your pickling jar. If you want to add any spices, add them as well.
Add equal parts of white wine vinegar and water to your saucepan and bring to a simmer. Next, add the sugar and salt and dissolve them into the brine.
When the brine is hot, pour the hot liquid into your pickling jar. Make sure the turnips and beet are completely submerged in pickling liquid.
Close the jar and let it cool to room temperature before transferring it into the fridge.
Notes
I’d recommend not overstuffing the jar with the vegetables so there is enough space for the pickling liquid to do its magic.
Store them in the fridge. The pickled turnips will last for a month at least, if not longer.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Pickle
- Method: Pickling
- Cuisine: Middle-Eastern
- Diet: Vegan