Pickled Turnips

​

• 1 cup water

• 4 tbsp coarse salt

• 3 tbsp sugar

• 2 bay leaves

• 5 black peppercorns

• 1 cup white wine vinegar

• 1 lb turnips

• 1 small beetroot (optional)

Put the water, salt, sugar, bay leaves and peppercorns in a pan, over a medium flame and warm until the salt and sugar have completely dissolved.

Remove from the heat and allow to cool.

Add the vinegar to the pan. Wash a jar with very hot water and in a warm oven so it is sterilized.

Peel the turnips (and beet), then cut into 1/4 inch wedges.

Put the wedges in the jar, cover with the liquid.

Seal and leave for at least a day and up to a week.

Once opened, store in the fridge