Pickled Turnips
"This pickle has a delicate sweet
sharpness and light crispness that is very appealing."
| 50g ( 2oz) sea salt |
225ml (8fl oz) white wine vinegar |
| 900g (2lb) small turnips, halved |
1 small beetroot, peeled and sliced |
| 2-4 garlic cloves (optional) |
a few celery leaves |
Bring to the boil, 450ml
(16fl oz ) water with the salt added. Remove from the heat, add the vinegar and
leave to cool.
Layer the turnips, beetroot slices, garlic ( if using ) and
the celery leaves in a clean, dry, sterilized jar. Pour over the cooled brine to
cover completely. Swivel the jar to expel any trapped air. If the turnips float,
crumple some grease-proof paper and place it in the top of the jar. Seal the jar
tightly and leave in a warm place such as a sunny windowsill for 2 to 3 weeks
before eating. Refrigerate after opening.
Makes about 1.2 kg ( 2¾ lbs)
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