Pickled Neeps
Don’t be put off by your preconception around turnips – they make a delicious pickle to have with cheese or in salads. You don’t need to put in as much garlic as I have included, but I think the strong garlicy flavour makes the turnips extra special.
Servings Prep Time
1jar 15minutes
Cook Time
5minutes
Servings Prep Time
1jar 15minutes
Cook Time
5minutes
Ingredients
Instructions
  1. Thinly slice turnips, onions and garlic. Use a mandolin or food processor for best results. Place vegetables in a clean jar large enough to hold all of the mix. Keep the turnip-tops to sauté with butter and more garlic later.
  2. In a small saucepan, measure out water and vinegar. Add sugar and peppercorns. Simmer for 1-2 minutes, then allow to cool before pouring over the vegetables in the jar. You may not need all the brine (but it will store in the fridge to be heated again when you need to make another pickle).
  3. Seal jar and store in the fridge. Pickles can be eaten after about half an hour, but are sensational after 24 hours. They’ll keep about 5 days, but if you like pickles there’s no way they’ll last that long.

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