I am a huge fan of the turnip. A humble root, it is often considered the reject of the veg box, historically fit only for consumption by those down and out or used as animal feed. This unsung hero, which I feel a compulsion to champion, can grow in mineral-poor soil, is rich in vitamin C and is extremely versatile in the kitchen. You can cube and sauté in lashings of butter to stir through pasta dishes, grate and add to sliced red cabbage as the base for a tangy coleslaw or cut into pleasing batons and pickle like in this recipe.
Inspired by those vivid pink pickled delights you may have enjoyed in your local Lebanese, I’ve added apples (because we all need a glut of apple recipes in autumn) and flavoured with bold characters including star anise, cardamom and hibiscus. These will permeate the pickling solution and enable you to get all the tastes when biting into your crunchy veg. The beetroot is mostly there to make things pretty, although its earthiness does ground all the heady tang and salty whizz of this condiment.
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