Chiogga beets from our garden give these pickled turnips a pink hue. They're wonderful to look at, sitting in a two-quart jar on our kitchen counter. They're even better to eat.
Making these pickles is a snap. Supposedly they are of Middle Eastern origin. People with Middle Eastern backgrounds have assured me they have tales to tell of pickled turnips. One of those readers has requested the recipe, so here it is, from the Joy of Pickling, by Linda Ziedrich.
2 pounds small turnips, peeled and cut into wedges
tops of 3 celery stalks
4 garlic cloves
1 small red beet, peeled and cut into wedges
2 cups white wine vinegar
2 cups water
3 tablespoons pickling salt (or additive-free sea salt)
Pack all the vegetables into a clean jar. Combine vinegar, water and salt and stir until salt is dissolved. Pour brine over vegetables. Seal jar with a non-reactive cap and let stand a week or 10 days before opening. Pickles will keep at least a month in the refrigerator.