 What could be more ordinary than a turnip? Really, too boring for words, unless you cook it in butter with garlic, of course, or make it into a Middle Eastern pickle.
This pickle does not last indefinitely and should be eaten within 6 weeks of making it. (Actually, it does not last anyway, as it is extremely more-ish.)
Ingredients
2lb small white turnips
a few celery leaves
2-4 cloves garlic (optional)
1 raw beetroot, peeled and sliced (this may be the most difficult ingredient as supermarkets and even market stallholders seem convinced that people want to buy only cooked beetroot)
about 3oz salt
1½ pints water
½ pint white wine vinegar
Method
Peel and wash the turnips then cut them into quarters unless they are very small,in which case halves will do.
Pack them into glass jars with celery leaves and garlic if used, placing slices of beetroot between layers at intervals.
Dissolve the salt in the water and add the vinegar.
Cover the vegetables completely and seal jar tightly with a glass top if possible. If not, put a cellphane cover between the liquid and the metal top. >
Store the jar in a warm place for the first 10 days while the turnips mellow.
Then transfer them to a cooler place.
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