There has been much cooking of unnecessaries – pickling things, making relishes and experimenting. The kind of thing I have no time for when life is in full swing. It’s been joyous!
I made pickled turnips with some of our betroot – check out that amazing colouration!
The recipe is very easy – use one betroot to 3 turnips – slice them into big fat juliennes.
Put beetroot in the bottomof a sterilised jar - add the turnips on top.
In saucepan – add 1.5 cup of white vinegar to 2 cups of water plus 1 tablespoon of salt & sugar. bring to boil for 1-2 mins. Pour over contents of jar and seal the jar.
Leave in a sunny place for 3 days turning the jar over every so often to swish the colour about – it’s amazing how the colour changes!
I could eat these all day – they taste faintly like horseradish – a slight zip to them, but salty and sweet too. delish! And fantastic with barbequed chicken – if that’s your thing.