My impulse purchases are often plants or a packet of seeds, especially ones that I’ve never eaten. Consequently, I don’t always have a plan or know how to best prepare an “unfamiliar” vegetable that I have grown. Even worse, I can also be a bit overzealous with my seed sowing and end up with crowded vegetable beds or more vegetables of one variety than anticipated. Luckily for me, pickling is an excellent way to solve these problems.
A case in point was my harvest of Harukei or white Tokyo turnips. Harukei are easy to grow and are ready to harvest after 2 months. I had so many that I needed to thin them out. Unusually for turnips, Harukei are delicious raw with a crisp texture of a radish, but without the peppery kick so perfect for sharing with children. I’m still deciding how to use these turnips, so pickling is the perfect way to buy some time – and they look scrumptous.
Pink Pickled Turnips
This recipe will fill approximately 2-3 x 500ml Jars
- 500ml water
- 500ml white vinegar
- 3 tbsp sea salt
- 12-18 small turnips
- 3-5 cloves garlic
- 1 red beetroot (for yellow pickled turnips use a golden beetroot)
- 1/2 packed cup of celery leaves
Put the sea salt in a jug or bowl, pour in 250ml boiling water and stir to dissolve the sea salt. Add 250ml of cold water and the white vinegar, set aside to cool.
Wash, peel and cut the beetroot into wedges.
Wash the white turnips, trim tops (you can eat the tops like spinach) and cut larger turnips into halves or quarters.
Roughly chop celery tops, then peel and half the garlic cloves.
Sterilise 2-3 x 500ml jars. Place 1 or 2 pieces of beetroot in the bottom before layering garlic, celery leaves, garlic and remaining beetroot in the jars.
Fill each jar with the vinegar brine liquid, ensure there are no air pockets, slide a knife around the inside of the jar to remove any before sealing the lid.
Your pink pickled turnips will be ready to eat in 2 weeks but will keep for up to 6 months. Refrigerate once opened.