Recipe by Chef Heidi Fink
Pickled Turnip
- Prep time 20 mins
- Cook time 5 mins
- Ready in 25 mins
- Yield 2 cups
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An essential ingredient in Middle Eastern wraps, these vibrant pickles are beautiful and delicious.
Ingredients
- Brine ingredients
Directions
- Place prepared tunrip, bay leaves, and beet in layers in a glass jar.
- Combine brine ingredients in a small pot and bring to a boil. Pour this while still not over the vegetables in the jar.
- Allow to cool to room temperature, place the lid on and refrigerate pickles for at least 2 days before eating.
- These taste best when eaten within two weeks.
