Perhaps one of the most beautiful preserves, these turnips are a pickled showstopper! I saw them on our trip to Edgware Road, where you can buy them ready-made in many of the little Middle Eastern shops, and where Petra and I enjoyed them as part of our Lebanese lunch. They work perfectly with other mezze, such as hummus and flat breads, as well as with salads.
Photograph: Heulwen Jones
I found the recipe in the book Eat Istanbul Andy Harris and David Loftus, one of the most beautifully photographed cookbooks I own. They are cheap and quick to prepare and make for pretty gifts!
Pickled Turnips, for 4 250ml jars
- 300ml white wine vinegar
- 50g salt
- 1kg turnips, peeled, quartered and sliced
- 1 medium beetroot, peeled, quartered and sliced
- 700ml water
Sterilise the jars by washing them thoroughly, then remove any rubber seals. Heat the oven to 160C / and place the jars upside down on the middle rack. Leave them in the hot oven for 20 minutes or so. You want to fill them while still hot, that way they’ll seal perfectly and your foods will stay fresh. Simply boil the lids and any rubber seals for 10 minutes in a small pan with water. Alternatively, place the whole lot in the dishwasher on a hot cycle but make sure it finishes in time for you to place the hot pickles into hot jars!
As for the pickles, simply bring all the ingredients to boil with the water, fill it into sterilised jars, close them while it is all still very hot. Leave for 1 week before serving. Once open, keep refrigerated.
Ginger&Bread 
I love anything pickled and these look wonderful. I am hungry and the meal looks even better. Have a good rest of the week. Sarah
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Thanks, Sarah! I’m the same – anything will taste better when pickled … well, most things! 😉
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Looks mouth watering Ginger. .. 🙂
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these photos are amazing! So colourful.
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Pingback: Pickled Turnips, Turkish Style | vegmindfood
if not for the beetroot…
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The beetroot’s the secret ingredient 😉
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That sounds gorgeous. Perfect for making now and keeping for Christmas hampers! 🙂
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They would look great as gifts – and the colour would really cheer you up!
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Gorgeous, simple, and yummy. I love it!!
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Thanks!
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My mum loves these – I shall have to make her some!
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They are just too pretty – and delicious!
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Hi this looks fantastic! I actually have some beetroot growing in my garden! Have to try this! x
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I saw your pics – lucky you! Your harvest looked absolutely amazing!
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That seems easy enough for a pickle ‘novice’ like me! And idea how long these can be stored?
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That depends on how well you sterilised the jars: if you followed my instructions, you can keep them for at least 6 months in a coolish dark place, like a larder. Enjoy pickling! I’ll be making sauerkraut next …
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I can’t wait to see your sauerkraut post, but these look lovely! what a spread and I bet you guys had a great day out.
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