Having arrived early (not surprising to anyone who has read this blog for any length of time) at a Mediterranean restaurant a few months ago, I searched the menu for something small that wasn’t too caloric. I was so hungry, but didn’t want to spoil my dinner appetite. That is when I saw something that I’d never encountered before: pickled turnips.
A small dish arrived with the small, hot pink morsels. I was intrigued. When I bit into one, I was astonished at how good it was. Salty, vinegary, and a crisp bite. Normally I am a sweet pickle person, and I loved these enough to want to make them.
After all the steps involved with pickling watermelon rinds, I was surprised at the simplicity of these. Thank you, Google, for giving me instant access to tons of recipes, all of which were essentially the same.
With just a handful of ingredients, and simple directions, this was a great experiment.
First up is dissolving the salt in hot water and then letting it return to room temperature. Next, cut the turnips and beet into little sticks.
Then combine the salt water with the vinegar and pour over the beets and turnips and add a bay leaf.
The hardest part of this recipe is waiting the 2-3 weeks for it to do its pickling magic. Finally, the end result.
They turned out perfectly delicious! About a month after my experiment, I was at another Mediterranean restaurant, so I had to order their pickled beets. They were just like the ones I’d made. I was so impressed by my talents!
“What do you eat these with?” you might ask. I love having them as a side when I make falafels. I also started researching random Middle Eastern eggplant recipes as yet another excuse to eat these wonderful treats. But what triggered me to post about pickled turnips now is we ate them two days ago as a beautiful side dish to complement lamb kofta and saffron rice.
When was the last time you tried to make something you first encountered at a restaurant? or What is your vote – Pickles: Sweet or Savory?