WHY THIS RECIPE WORKS:
Refreshing and crunchy, pink pickled turnips are a staple in Middle Eastern cuisine. Because they are traditionally served with robust foods like falafel and shawarma, we chose to keep them mild, with just a bit of garlic, allspice, and black peppercorns. Pink pickled turnips get their whimsically fuchsia color from beets. Betacyanin, the pigment responsible for beetroot’s deep red color, brightens into a vibrant pink
when in contact with acid, so our vinegar brine was the perfect medium. We tried boiling pieces of raw peeled beet in the brine along with the aromatics, but this made for a dull pinkish-brown brine and pickles that took on an overwhelming beet flavor. So instead, we mixed pieces of beets with the turnips in the jar and poured the hot brine over them. This coaxed a beautiful hot-pink color from the beets, and the turnips kept their flavor. The turnips need to be refrigerated for two days before serving. The beets will eventually become pickled and make for a tasty treat. If using a glass storage container, be sure to fill it with hot water to warm, then drain it before packing with the vegetables.
MAKES: 4 cups
TOTAL TIME: 30 minutes (plus 2 days refrigeration time)
INGREDIENTS:
- 1 pound turnips, peeled and cut into 2 by ½-inch pieces
- 1 small beet, peeled and cut into 1-inch pieces
- 1¼ cups white wine vinegar
- 1¼ cups water
- 2½ tablespoons sugar
- 1½ tablespoons kosher salt
- 3 garlic cloves, smashed and peeled
- ¾ teaspoon whole allspice berries
- ¾ teaspoon black peppercorns
INSTRUCTIONS:
- PREPARE THE VEGETABLES:
- Peel and cut 1 pound turnips into 2 by ½-inch pieces.
- Peel and cut 1 small beet into 1-inch pieces.
- PACK THE VEGETABLES:
- Pack turnips and beet into 1-quart airtight container, leaving ½ inch headspace.
- MAKE THE BRINE:
- In a medium saucepan, bring 1¼ cups white wine vinegar, 1¼ cups water, 2½ tablespoons sugar, 1½ tablespoons kosher salt, 3 smashed and peeled garlic cloves, ¾ teaspoon whole allspice berries, and ¾ teaspoon black peppercorns to a boil.
- Cover the saucepan, remove from heat, and let steep for 10 minutes.
- ADD THE BRINE TO THE VEGETABLES:
- Strain the hot brine over vegetables and let cool to room temperature.
- PICKLE THE TURNIPS:
- Cover the container and refrigerate for at least 2 days before serving.
- Pickled turnips can be refrigerated for up to 1 month; turnips will soften over time.
