
Pickled TurnipRecipe by Chef Heidi Fink Prep time 20 mins Cook time 5 mins Ready in 25 mins Yield 2 cups An essential ingredient in Middle Eastern wraps, these vibrant pickles are beautiful and delicious. Ingredients Brine ingredients 125 ml (1/2 cup) water 125 ml (1/2 cup) white vinegar 5 ml (1 tsp) sugar 2.5 ml (1/2 tsp) salt 5 ml (1 tsp) coriander seeds Pickle ingredients 4 bay leaves 1 large white turnip, peeled and sliced into thick matchsticks 10 ml (2 tsp) red beet, diced fine (for colour only 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.

Pickled TurnipRecipe by Chef Heidi Fink

An essential ingredient in Middle Eastern wraps, these vibrant pickles are beautiful and delicious.

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.