An Easy Recipe for Pickled Turnip
Photography by Ola O Smit
Styling and plates by Ana Kerin of Kana London
Recipe by Sherri Dymond
I like to have pickled things in my fridge at all times. They are easy to make and always a delicious addition to a sandwich, a cheese board or a little snack. There are many variations, but I like the sweet sour combination of this recipe. With this recipe, sterilise your jar, pack the turnip and aromatics in, then cover with hot liquid and seal. Will keep on a shelf well, but do refrigerate after opening.
Instructions
Salt the turnips after you cut them to get some of the moisture out and keep them crunchy. I do this in a colander, tossing the slices in the salt and leaving them alone for about 20 minutes. Give them a little rinse and lay on a kitchen towel to dry.
Bring the sugar and vinegar to a boil, turn down and let simmer for 3 minutes. Let sit for two minutes and pour over vegetables in sterilised jar (make sure to wipe the lip of jar after filling to insure it seals properly) Keep in a cool, dry place until ready to eat. They will be ready to eat the next day. I would suggest chilling before eating to get maximum crunch.
Ingredients
Fills one 1L Kilner jar
500g mini turnips, sliced thin
100g salt
2 cloves garlic, sliced thin
1 shallot sliced thin
6 peppercorns
500g granulated sugar
500 ml rice wine vinegar
