I bought my finacee the amazing cookery book called ‘The Book of Jewish Food,’ by Claudia Roden.’ In it is a recipe for Torshi Left / Pickled Turnips. I have made loads of apple cider vinegar from apples in the garden so want to start using it up.
Ingredients for Pink Turnip Pickle:
1 beetroot, raw or cooked, peeled and cut in slices
3 or 4 garlic cloves, sliced
850ml (1 1/2) pints water
3-4 tablespoons of vinegar (I’ve used apple cider vinegar though she specifices red or white)
2 1/12 tablespoons of salt
Peel the turnips, cut in half or quarters, and put them in a jar (I used a wide mouthed kilner jar) interspersed with the slices of beetroot and garlic. In a pan bring the water, vinegar and salt to the boil, stirring to dissolve the salt (took several minutes). Then pour over the turnips. Let cool before closing the jar (took about 1/2 hour).
I have subsequently found out you need to leave them to pickle for about 10 days before eating.
I’ll update this blog once I’ve tried them as this is a first.