My oldest son is in love with the crispy pink pickled turnip spears found in shwarmas. Something about the tangy, peppery crunch has him hankering for them and they are not a common pickle to find in the store. A few years ago, I turned to the internet to find some recipes for them and made a batch of salty ones. They were yummy, but not quite the flavour I was looking for. This year I tweaked the recipe a bit to make them a bit tangier. This is a great way to use up the turnips we received from our CSA, as we are not otherwise big fans of this root vegetable!
1.5 lbs small turnips
1 small beet
3 garlic cloves
3 cups water
1 cup vinegar
1/4 cup pickling salt
1/4 cup white sugar
1 tsp black peppercorns
1/2 tsp dried rosemary
Scrub turnips and beet — peel, if their skin is very tough. Cut the turnips into 1cm spears. Cut the beet into slices. Pack the turnip, beets and garlic into a 1.5 liter jar, alternating in layers.
In a medium saucepan, bring the water, pickling salt, sugar, peppercorns and rosemary to a boil. Remove from heat and add the vinegar. Pour into the jar. The brine should cover the turnip. If it doesn’t add a bit more salted water.
Cover tightly, shake, and store in fridge. Allow the pickles to sit 1 – 2 weeks before eating.
Note: If you like a less spicy pickle, reduce the amount of peppercorns.