Pink Pickled Turnips

At first glance these eye-catching chile peppers look like red jalapeno. However, they have a different flavor and are less meaty than Jalapeno. Red Fresnos are great roasted and added to salsas. Try grilling them alongside your steaks or in kabobs. When roasting these they should char, blister, and become soft. Try substituting these in your favorite chile recipes.

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photo by Peden and Munk Taylor and Jen

Makes 1 quart

The turnips will taste great after just one week in the pickling liquid, but for that full-on saturated pink hue, let them sit for two full weeks.

Ingredients

  • 1 small red beet, trimmed, peeled, quartered
  • 1 red chile (such as Fresno),halved lengthwise (optional)
  • 1 pound small turnips, trimmed, peeled, quartered
  • 1/2 cup red wine vinegar
  • 2 tablespoons kosher salt
  • 1 teaspoon sugar

Preparation

Combine beet, chile (if using), and turnips in a 1-quart heatproof jar or container.

Bring vinegar, salt, sugar, and 1 1/2 cups water to a boil in a medium saucepan, stirring occasionally to dissolve sugar.

Pour pickling liquid over turnip mixture and let cool. Cover and chill at least 1 week before using.

Do ahead: Turnip mixture can be pickled 4 weeks ahead. Keep chilled.

Bon Appetit,| July 2014