These are the ubiquitous pickles of the Middle East. You may have had them with falafel or in a kebab. They are a vinegary, garlicky, slightly spicy and the perfect foil for so many foods. I served mine recently for an Iranian style meal with my homemade marinated feta, flat bread, and platters of herbs, radishes and walnuts. Their bright pink colour comes from simply adding a little beetroot to the pickling liquid.
Peel 900g (2 lbs) of turnips and cut them into thick batons. Slice a small beetroot and roughly chop 2 cloves of garlic. I added 2 small sliced chillies as well but this is optional. Put everything in a large jar or pickling container. In a saucepan heat 3 cups of water, 2 bay leaves and â…“ of a cup of pure salt. When the salt is completely dissolved turn off the heat and add 1 cup of white vinegar. Pour the liquid over the turnips and allow them to sit for 5 days. Chill them before serving and discard the garlic and beetroot. These pickles will last for a month if kept in the liquid.
* slightly adapted from this recipe by Sabrina Snyder / Dinner then dessert
michelle picker cooks 