Side Servings

Pickled beetroot and turnips

By Tal Smith
Makes 2 litres
Easy
15 minutes, plus 5 days’ pickling time
10 minutes

One of the favourite condiments found at falafel and hummus shops has got to be pickled beetroot and turnips. These are super-easy to make and will add some festive colour to your Hanukkah table. This recipe is created by the founder of Cape Town deli Sababa, Tal Smith.

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Ingredients

Method
  • 700 g turnips, peeled and sliced
  • 700 g beetroot, peeled and sliced
  • 2 T sugar
  • 1 litre spirit vinegar
  • 2 cups water
  • 1 t salt

Method

Ingredients

1. Fill a sterilised 2-litre jar with the turnips and beetroot.

2. Bring the remaining ingredients to the boil in a saucepan and pour over the vegetables. Seal the jar and allow to pickle for 5 days in the fridge.

Find more Hanukkah recipes here.

Photographs: Russell Smith
Production: Khanya Mzongwana
Food Assistant: Emma Nkunzana
Tal Smith

Recipe by: Tal Smith

Tal Smith is the owner of Sababa, a middle-Eastern deli and restaurant in Cape Town.

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