PICKLE ME PINK TURNIPS

Bahan-bahan

1 teaspoon black

⅓ cup (25 g) salt flakes

peppercorns

⅓ cup (75 g) caster

4 bay leaves (superfine) sugar

800 g (1 lb 12 oz) turnips,

100 g (3½ oz) beetroot,

peeled and cut into chopped into 1 cm

2 cm (¾ inch) (½ inch) cubes

half-moons

2 garlic cloves, peeled

1 cup (250 ml) and bruised

white vinegar zest of 1 lemon

Petunjuk

Pop the salt, sugar, beetroot, garlic, lemon zest, peppercorns, bay leaves and 2 cups (500 ml water in a saucepan over high heat and bring to the boil. Remove from the heat, add the turnips and leave to cool completely, then stir in the vinegar. Strain the turnips into a jug, reserving the spices and liquid. Wash a 1.6 litre (55 fl oz) jar with hot soapy water and leave to dry. Add the turnips and spices. Pour in the liquid, all the way to the top, to cover the turnips. Seal the lid, then leave in a cool dark place for 5 days

to pickle.

The lid should properly seal in this time, due to the pressure from the pickling; it should pop to concave. If it doesn't, store the jar in the fridge and use within

1 month. Otherwise, you can store in a cool dark place

for up to 3 months.

Catatan

Aside from being incredibly striking, these magenta marvels are full of salt-n-vinegar sass that is fantastic fodder for a falafel (or any enrobed meat-veg-wrap combo) and late-night fork in jar cravings. Turnips suck up the beetroot colour along with any aromatics quickly, yielding yummy half-moons within a day. The flavour will intensify the longer they are submerged in the liquid, but the texture peaks at about a week.