Pink Pickled Turnips

Ingredients for Pink Pickled Turnips

• 1 small red beet, trimmed, peeled, quartered

• 1 red chilli (such as Fresno),halved lengthwise (optional)

• 450g small turnips, trimmed, peeled, quartered

• 120ml red wine vinegar

• 2 tablespoons kosher salt

• 1 teaspoon sugar

How to make Pink Pickled Turnips

Combine beet, chilli (if using), and turnips in a 1-quart heatproof jar or container.

Bring vinegar, salt, sugar, and 350ml water to a boil in a medium saucepan, stirring occasionally to dissolve sugar.

Pour pickling liquid over turnip mixture and let cool. Cover and chill at least 1 week before using.

Do ahead: Turnip mixture can be pickled 4 weeks ahead. Keep chilled.

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.