Pickled beetroot and turnips

Pickled beetroot and turnips
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  • Makes 2 litres
  • Easy
  • 15 minutes, plus 5 days’ pickling time
  • 10 minutes
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.

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.

Ingredients

  • 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

Cooking Instructions

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

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