This is the recipe for those pink or red pickled turnips you get at Middle Eastern restaurants.
PICKLED TURNIPS (Nancy’s)
5-6 medium turnips, sliced into half-moon shapes
1 small beet, sliced in thirds
4 c. water
1 c. vinegar
4 T. kosher salt
Put turnips into a bowl and pour boiling water over to cover. Let stand for 2 minutes and drain. Put in jar and add beets. Put a slice of beet in the bottom of the jar, then half the turnips. Top with the 2 slices of beet and fill with remaining turnip. Let stand at room temperature for 2 days. Refrigerate.
Pickled Turnips recipe is published in our January, 2011 Menu Minder, Issue #327.