Let's get pickled
Episode one: Easy pickled turnip recipe
Let’s get pickled. With winter behind us, you might be tempted to toss your old wrinkly root veggies and that cabbage that’s lurking at the back of your fridge. Don’t. Please.
We’ve pulled together some tips and tricks on pickling and preserving from Crystalbrook Byron's Executive Chef, Jordan Staniford. We’ll help you take your veggies from wrinkly to righteous (and prevent food waste). What a win.
In this episode we’ll be pickling turnip. Often overlooked, tangy, crunchy, hot pink pickled turnips make a tasty addition to cheese and charcuterie boards.
What you’ll need:
- One sterilised glass jar (with a rubber seal)
- One to two large, peeled turnips (enough to fill your jar)
- Half a peeled beetroot
- Pickling liquid
- One cup white wine vinegar
- Three cups water
- 3/4 cup Himalayan pink salt