My friend gets a weekly veg box delivered, which includes whatever the farm has ready at the time. She and her husband really don’t like turnips, which is how two lots of turnips found their way to me. I tolerate turnips rather than like them. Definitely not a favourite vegetable.
Or so I thought before I remembered the pickled turnips that are served in Lebanese cafes alongside the mezze.
Taking inspiration from oldest son, I looked up the recipe and found they couldn’t be easier to make.
I washed, peeled and cut up the turnips, pulled a beetroot from the allotment and did the same with that. Didn’t have any celery leaves, but I have lovage growing on the allotment, so I added a couple of leaves. Marinaded all the prepared veg overnight with some salt (for this I used the slightly lemony salt left over when I pickled the lemons).
The peel, tops and tails went into my compost.
Next morning I packed them all into a jar and covered them with a mix of salt, vinegar and water. Shook them a little, then left them to stand for 4 days.
They are rather delicious. I’ve been cutting up pieces to add to my lunchtime salads.
Sometimes all we need is to let our imagination run and wait for inspiration to hit.*
*In this case it would have been better if inspiration had hit sooner, because the first batch of turnips had become a little woody by the time I pickled them. The second lot were fresh and crisp, and in future I will be sure to use really freshly picked turnips for this quick pickle.