So, I missed last week because I was out of the country and wasn’t going to be able to visit a farmer’s market to get a mystery ingredient. If you are just tuning in, I decided to buy something I’ve never cooked with from a farmer’s market each week and try to make something delicious out of it. Last week was daikon. This week is turnips.
I never buy them and I’m trying to branch out and eat more veggies so I picked them because they looked fun. I remembered that the only time I ever ate turnips was when I would have shawarma and they would have pickled turnips in the sandwich. They’re fuchsia and taste like pickles, except crunchier. So I decided to make some with this little bunch of turnips I got.
If you like pickles, you will like these. If you love pickles, yep, you guessed it. You will love these.
This is what you need:
Chop off the tops and bottoms of the turnips.
Peel and slice them. I sliced them into discs to look like the pickle chips that usually go in sandwiches to make this more familiar. Traditionally, they are cut into short, chunky strips.
Elephant garlic. My new obsession. It’s bigger but milder. Sweeter. I need to roast a whole head of elephant garlic….
This photograph is for size reference purposes. I am very professional and business-like.
Cut the elephant garlic into strips, and cut the turnips and beet into discs.
Layer the turnips, garlic and beet on top of each other in a jar. Repeat until the jar is full.
Then fill the jar with a mixture of the water and vinegar.
Seal and store in the refrigerator for about a week. You want the liquid to look like the jar on the right and the turnips to turn look bright fuchsia. Also, use less beets than I did. A thin slice (or two max) should do it.
Excuse my disgusting thumb nail polish situation.
Pickled Turnip (Kabees El Lift)