Learning HOW TO PICKLE is easy once you get yourself past the idea that it’s hard. My insight can be mind-blowing! All kidding aside, I’ve had conversations with really experienced cooks who tremble at the thought of being left alone with a pickle recipe. To prove how easy pickling is, I’m going to share a bunch of different pickle styles this August starting with PICKLED TURNIP. I heard you giggle. I know – why of all the things to pickle would I choose turnips.
TRUTH – because I saw them at a farmer’s market and fell in love with the color… I am so weak! Typically, when turnip is pickled the skin is removed. Because I’ve sliced my turnip as thin as possible the skin won’t make a difference to the flavour or texture and I’ll still have that stunning color. Your next question: what do you do with PICKLED TURNIP?
ANSWER – you know that pretty pink vegetable on your favourite shawarma; it’s PICKLED TURNIP. The reason it’s pink is due to the beet that is added to the pickle jar. The beet color leaches into the turnip turning it neon pink.
I serve my pickled turnips as part of a meat and cheese platter when I’m entertaining or on grilled cheeseburgers. Think of them like a dill pickle except it’s a turnip.
This is the simplest technique to start to learn HOW TO PICKLE – so here we go…
1 pound small turnips, unpeeled and sliced paper thin
2 small dried peppers
1 garlic clove, peeled
1 cup rice vinegar
1 cup granulated sugar
1 cup water
2 teaspoons sea salt
- Place the turnips in a large serving dish.
- Place the vinegar, sugar, water, and salt in a small saucepan.
- Whisk to dissolve the sugar and salt over medium-high heat, and bring to a boil.
- Immediately pour the brine over the turnips, making sure to cover them.
- Let cool completely.
- Cover the bowl with plastic wrap.
- Place covered bowl in the refrigerator for at least 1 day and up to 1 week before using.
THE LOVE: I use my mandolin to slice the turnip but a sharp knife will do the trick! The pickled turnips can be kept in the refrigerator for up to 2 months in a well sealed jar.
one year ago: wild blueberry scones with lemon glaze
two years ago: strawberry ice cream
three years ago: spatch-cock chicken
Thanks for reading.