Another Food in Jars Mastery Challenge experimentation! Not 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?
So 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.
I 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!
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).