Quick-pickled turnips
by
- Pickle
- Easy
- 8
- 15 minutes
PT15M
Anna Tobias's pickled turnip recipe is a great way to make use of these beautiful, plump little winter vegetables. Their naturally peppery flavour works wonderfully with this slightly sweet pickle, providing plenty of crunch and juiciness for a super simple yet delicious canapé or snack for a drinks party. For more creative dishes from Anna using this under-appreciated vegetable, read her full feature.
Ingredients
Quick-pickled turnips
- 250g of baby turnips , or regular turnips
- 1 tbsp of salt
- 125ml of water
- 125ml of rice wine vinegar
- 100g of caster sugar
Method
1
To begin, wash the turnips. If using baby turnips halve them, cutting any that are larger than a walnut into quarters. If using large turnips, peel them and cut them into misshapen pieces, roughly the size of an olive/hazelnut. You want to be able to eat a piece easily whilst standing up, having a drink
2
Massage the salt into the turnips and leave to stand for an hour in a colander
3
Dissolve the sugar in the water and vinegar. Lightly brush any excess salt from the turnips, place in a container and pour the sugar solution over the top. Leave for at least an hour before serving
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Quick-pickled turnips
