Waving goodbye to that long winter…….
Despite my great love for those beautiful root vegetables that keep us going all winter with their farm fresh flavour, I am absolutely mad for the new spring harvests. Unfortunately, we still have a while to go before we’re swimming in tiny bright peas, sweet little carrots and tender zucchini. I’m going to give you a fun way to use up the last of those winter turnips, and in a way that is bright and fresh, and in keeping with the warmer weather.
They will get much more pink as they sit in the fridge, but I had just put these ones in the jar. They should sit for at least a week before you start enjoying them as a crunchy snack, a side dish, or on a charcuterie platter. Makes 1 large canning jar
Pickled Pink Turnips
- 1 med red beet, trimmed & quartered
- 1 med turnip, trimmed & chopped into thick matchsticks or quartered
- 1/2 c cider vinegar
- 1 1/2 c water
- 2 tbsp kosher or pickling salt
- 1 tsp sugar
Bring vinegar, salt, sugar, and water to a boil & stir until salt & sugar are both dissolved. Pack turnip into a large clean canning jar, adding a pieces or the beet as you go. Pour hot liquid into the jar, and allow to cool before putting in the fridge. These are fine in the fridge for up to a month, or for larger batches, could be processed in a water bath for long term pantry storage.
Now, after a week or two, you’ll be enjoying a flavour packed punch of pink!
Go love some local & I’ll see you all next week!!