Pickled Pink Turnips (Torshi Left)

IMG_7660-2_Fotor32Another Food in Jars Mastery Challenge experimentation!  IMG_7730-2.jpgNot very experimental though, in the sense that I’ve made these many times before (and eaten whole jars in a sitting).  Witness the back-in-timing!  The kamutflaky blog from the days before cameras and dinosaurs!  Behold the original recipe that I borrowed from, still existent from the days of internet past, self-hosted and preserved like an amber-fly!  Wondrous, no?IMG_7679-2.jpg

IMG_7709-2So the pickles themselves, that warrant all this hullaballooing, what are they exactly?  (*drumroll*) Turnip chunks!  YUM!  No really.  Turnip chunks in beet brine with garlic and sprigs of celery, woot, and that’s mostly it.  You know when you go to a shawarma or falafel place and they have those dramatic pink things for the adding of crunch and sourness to your life?  These are them.  And they’re ridiculously good, definitely a sum is greater than the parts situation.

IMG_7724-2.jpgI recently decided to go (mostly) (98%?) vegetarian-who-eats-fish-ie;-pescatarian, and these pickles + hummus = pita are one of my new (old) favourite things.  They’re good on practically any sandwich/wrap, though.  And somehow, giving turnips their glorious due feels good.  After all this time – glamourous root vegetables!IMG_7718-2.jpg

Pickled Pink Turnips (Torshi Left)

Adapted from A Book of Middle Eastern Food by Claudia Roden published by Thomas Nelson in 1968 and in Penguin Books 1970 c/o galaxylink.com

Young turnip are nicest for this recipe, but honestly I usually end using giant softball sized monsters because I have no idea it just happens that way.

Yield: 4 pints pickles

  • 2 lb. small white turnips
  • 1 small beet
  • a few celery leaves
  • 2-4 cloves garlic, peeled and sliced
  • 1/4 cup salt
  • 3 cups water water
  • 1 cup white wine vinegar (I also use plain regular vinegar in this recipe and it works well)

Wash the turnips and beets well.  Put them in a large pot filled with cold water and bring it to a boil.  Cook for 5 minutes to soften the vegetables slightly and make them easier to peel.  Drain and let them cool before peeling and cutting.  Cut the turnips into thick french-fry sticks, and the beets into little half-moons (or sticks, it doesn’t matter).

Wash and sterilize two 16-oz. glass canning jars.  Fill the jars artfully with the cut vegetables and the celery leaves and garlic slices.

Bring the water, vinegar and salt to a boil in a small saucepan and pour into the jars slowly, letting the brine sink down.

Close the lids and seal in a hot water bath for 10 minutes (optional), or simply close the lids.  Store the jars in a cool spot for 10 days before eating.  If they’re not sealed in a hot water bath, move pickles to the fridge where they will keep for 1 month.  Sealed pickles will keep indefinitely on a shelf (move to the fridge after opening though).

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